Campari Punch

Combine all of the ingredients except the soda or Champagne in a big container, cover, and refrigerate until cold. When it’s time to serve, combine the mixture with the soda or Champagne and serve over ice in cocktail glasses.

To serve in a punch bowl, use the biggest, fanciest ice you can muster, such as an ice ring. To make, fill a couple of Bundt pans with water and add your choice of sliced fruit, herbs, and pomegranate seeds. Place in the freezer until solid. Remove one from its pan and float it in the punch. When it melts and starts to look unappealing, switch it out with the second ring.

Combine and stir to mix well.

Use a vegetable peeler to remove the zest, but not the white pith, from the oranges. (Squeeze the peeled oranges and save the juice to drink by itself or in mimosas.) Put the zest and the sugar in a nonreactive bowl or jar and stir or shake to combine. Cover and leave on the counter. Give it a stir or shake whenever you think about it until the sugar is dissolved. This should take about 72 hours. (If some sugar granules remain, they’ll dissolve in the finished drink.) Remove the peels and refrigerate the syrup for up to one week.

From “These 5 punch and small-bite combos will have you party-ready for every holiday festivity.”

Notes & tips

Note: Make the orange oleo-saccharum at least 72 hours in advance of making the punch.