Ingredients:

  • 4 large Lemons (peeled into wide strips)
  • 2 large Oranges (peeled into wide strips)
  • 200g superfine sugar
  • 240ml freshly squeezed lemon juice
  • 375ml premium Cognac or Aged Brandy
  • 120ml Grand Marnier or Cointreau
  • 4 dashes Angostura bitters
  • 1 pinch Himalayan pink salt
  • 1.5 liters chilled dry Prosecco or Champagne (Brut)
  • 500ml chilled sparkling mineral water
  • 15 fresh raspberries
  • 1 bunch fresh mint

Instructions:

  1. Create the Oleo-Saccharum by muddling lemon and orange peels with 200g superfine sugar in a glass bowl. Let sit for 4 hours to extract citrus oils.
  2. Add 240ml lemon juice to the sugar-peel mixture. Stir until the sugar is fully dissolved, then strain through a fine-mesh sieve.
  3. In a large pitcher, combine the strained citrus syrup with 375ml Cognac, 120ml Grand Marnier, bitters, and salt. Chill this concentrate for at least 2 hours.
  4. At service, Pour the chilled spirit concentrate over into a punch bowl.
  5. Slowly pour 1.5 liters of chilled Prosecco and 500ml sparkling water down the side of the bowl to preserve carbonation. Garnish with raspberries and slapped mint.