Matthew Kelly / Supercall

Vodka • Dry
New Year’s Champagne Punch

This is the ultimate New Year’s Eve party punch. Inspired by Eric Prum and Josh Williams' Burnt-Satsuma Champagne Punch, a recipe from their new cookbook Host, this crowd-sized cocktail is light on alcohol (to keep the party going rocking long after the ball drops), garnished with charred, candied oranges (for a bright kick of winter citrus) and topped with an abundance of effervescence (because it’s not New Year’s Eve without something sparkling). Speaking of sparkling, this punch calls for the good stuff. Instead of a budget-friendly Prosecco or Cava, spring for a proper bottling from Champagne—its toasty richness will put this punch over the top.

The Essentials

Candied Orange Slices
The Details
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3 oz Vodka
3 oz Pierre Ferrand Dry Curaçao
1 750-ml bottle of Champagne
15 dashes Orange Bitters
Candied Orange Slices


  • In a large pitcher or punch bowl add the vodka, curaçao and orange bitters.
  • Add ice, then pour the bottle of Champagne into the punch.
  • Add the candied oranges and stir with a bar spoon. Ladle into punch cups to serve.


Ten thick slices of orange (we prefer Satsumas)
1 oz Pierre Ferrand Dry Curaçao
1 tablespoon Smoked Salt


  • Preheat oven to 350 degrees.
  • Add all ingredients together in a bowl and toss to incorporate.
  • Line a sheet pan with wax paper and spread the ingredients across the pan.
  • Bake until golden and soft, or until the sugar breaks down and coats the oranges.
  • Remove from the oven and turn the oven to Broil.
  • Broil the oranges until blackened all over.
  • Remove from heat and cool before using.

Mix it Up

To give the cocktail with an extra blast of citrus, you can easily swap out the vodka in the punch for a flavored vodka like St. George’s California Citrus Vodka. Or, for a punch with a robust depth—and a heavier, winter-appropriate flavor—substitute the measure of vodka with Cognac.