Moet Spiced Blueberry Champagne Punch
- 2 cups of Belvedere Vodka
- 1 Cup of Spiced Blueberry Syrup
- 1 Cup of Fresh Squeezed Lemon Juice
- One 750ml Bottle Moet & Chandon Imperial Brut Champagne
1. Mix the Cocktail: Combine the ingredients (except for the champagne) into a punch bowl over ice. Lightly stir. (It's important not to prepare this punch recipe too far in advance since you're dealing with fresh citrus. Citrus is best juiced the day of to maintain flavor consistency. For convenience, you can prepare and combine the vodka, spiced blueberry syrup and lemon juice the day of and pour into the punch bowl 30 minutes before the event starts. Consider adding ice to the punch bowl as guests arrive to avoid the punch over diluting).
2. Pour in the Moet Champagne: Wait until guests arrive to pour the Moet Champagne into the punch bowl. It's important not to do this too far in advance as you will lose carbonation over time.
3. Garnish the Punch: Place in several lemon wheels and fresh blueberries into the punch bowl.
4. Serve the Punch Over Ice
How to Make Spiced Blueberry Syrup:
In a medium sauce pan, combine 1 cup of water, 1 cup of blueberries, 2-3 broken up cinnamon sticks and 2-3 star anise. Bring to a light simmer until the blueberries start to break and release juices. You can press them down as they start to break to facilitate the process. Reduce the heat, and pour in 2 cups of sugar and lightly stir to dissolve. Turn off the stove, and let the syrup sit for an hour or so to cool. Strain out the solid ingredients and store the syrup in a glass container in the refrigerator for up to 2 weeks.
Recipe Notes: The provided ratios serve roughly 10-12 cocktails. To batch this cocktail in larger quantities, just increase the ingredient ratios provided. For example, to serve for 20 cocktails, double the amounts above.
This post was created in partnership with Tasting Table, Moet & Chandon, and The Greatest Showman. Thank you for supporting our brand partners!