I think by now you know I’m a sucker for champagne–could live off it, would live off it if I only had oodles of money. I also just had a birthday complete with party and was looking for a champagne punch that was elegant (meaning recipe didn’t call for sorbet of some sort) and lip smacking yummy. As I scoured for recipes, the heavens opened and Emeril Lagasse came to the rescue. I added three bottles of champagne instead of the two and used a good, medium priced champagne and all the guests loved it. This will make your holiday party, hell, any party sing! Love it for Christmas brunch, love it for a New Year’s Eve buffet dinner. Would love a glass right now actually…. Forevermore, it will be served at my parties as I want people to say, “Should we go to Diane’s? Ohhyeessss, she always has that fantastic champagne punch!”

Serves 12-16

Ingredients
1 1/3 cups fresh lemon juice (fresh makes all the difference)
1 cup superfine sugar
1/2 cup orange liqueur (recommended: Grand Marnier)
1/2 cup Triple Sec
1/2 cup cognac
1/2 cup fresh orange juice
3 bottles chilled Champagne
Orange or lemon slices
Fresh strawberries, optional

Directions
Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and stir until the sugar is completely dissolved. Add the Champagne and stir to combine. Cover and refrigerate until chilled, about 1 hour.

Pour into a decorative bowl or pitcher. Garnish with orange or lemon slices and fresh strawberries, if desired. Serve in Champagne flutes or wine glasses.