Buddha Punch

This photograph is of Buddha Punch made as a single serving. This is my punch of the week at work and the large batch doesn't look that appealing in a large plastic container. But if you do choose to make this punch, it will come out fine according to the recipe from the New York Bartender's Guide from the 90's, which is for a crowd of about 20 people.

The fun thing about this punch is that it involves, among other things, a sweet wine base and champagne or sparkling wine top. It's pretty much a white wine punch with fizz, but there is a lot going on underneath. There's light rum, cherry brandy, triple sec and orange bitters. It's really a fruity punch!

• 16 oz. sweet white wine like Riesling (Fox Run used)
• 8 oz. light rum
• 8 oz. orange juice
• 4 oz. lemon juice
• 4 oz. triple sec
• 1/2 oz. cherry brandy
• 1/2 oz. sugar syrup
• several dashes orange bitters
• 1 bottle of champagne or sparkling wine
• lime slices

Pour all ingredients except champagne into a large punch bowl and refrigerate. Before serving, add a block of ice, stir and top with champagne.