Champagne Holiday Punch

  1. Ice, preferably large cubes
  2. 4 ounces Rich Simple Syrup
  3. Angostura bitters
  4. 4 ounces cold Champagne
  5. 8 ounces cold club soda
  6. 12 ounces genever
  7. Pineapple slices and star anise pods, for garnish
  8. 4 ounces Créole Shrubb
  9. 6 ounces fresh lemon juice
  1. In a small punch bowl, combine the genever, Créole Shrubb, lemon juice, Rich Simple Syrup and 10 dashes of the bitters and refrigerate until chilled, about 2 hours. Stir in the Champagne and club soda, add ice and garnish with the pineapple and star anise.

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