Heston Blumenthal's champagne punch

"In the 1700s, gin was vilified as 'mother's ruin', but this lively gin-and-Champagne cocktail will be a hit with everyone, mother included," says Heston.

Preparation time: 5 minutes, plus chilling
Cooking time: 5 minutes
Total time: 10 minutes, plus chilling 10 minutes

Serves: 40

500g caster sugar
Zest of 2 grapefruits (cut with a peeler)
750ml Heston from Waitrose Earl Grey & Lemon Gin
500ml The King’s Ginger Liqueur
80g cherry brandy
Twists of grapefruit zest, to garnish
Chilled Champagne, about 4 x 75cl bottles


1. Place the sugar in a pan with 500ml water and the grapefruit zest. Bring to a simmer, until the sugar has dissolved, remove from the heat and allow to cool completely. Remove the zest and discard.

2. Using a punch bowl, mix the cooled syrup with the gin, ginger liqueur and cherry brandy, stirring to combine.

3. To serve, place a grapefruit zest twist in the bottom of a chilled flute glass, fill a third with the syrup mixture and the rest with chilled Champagne.

Cook’s tip

This recipe will make 40 servings. To serve in smaller quantities, make the syrup, store in a bottle and chill, then use as needed.

Recipe thanks to Waitrose.com

Latest comments

Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic

To send the comment, please type down the text in the captcha: