Punch with champagne and blackcurrant
10 servings
60 minutes
Kryushon with champagne and black currant is an elegant French drink born in the aristocratic salons of the 19th century. Its taste is a refined blend of berry tartness, honey sweetness of liqueur, and refreshing citrus notes. Perfect for festive receptions and summer evenings, served in glass bowls with a straw, it becomes a symbol of exquisite enjoyment. The icy coolness contrasts with the rich aroma of currants, while the effervescence of champagne adds lightness and a festive mood. This kryushon can enchant from the first sip, turning an ordinary gathering into a sophisticated gastronomic event.
1
Place black currants at the bottom of the punch bowl, sprinkle with sugar, pour with liqueur (e.g., Marie Brizard Creme de Cassis), and refrigerate for 1 hour.
- Blackcurrant: 1 glass
- Sugar: 150 g
- Creme de cassis: 150 ml
2
Pour chilled wine, champagne, and blackcurrant juice into the punch bowl. Stir thoroughly until the sugar is completely dissolved.
- Dry white wine: 500 ml
- Dry (brut) champagne: 375 ml
- Blackcurrant juice: 200 ml
3
Add peeled orange segments and ice to the punch.
- Oranges: 2 pieces
- Ice: 400 g
4
Pour into large glass bowls or cups in the presence of guests. Serve with a straw and a spoon for berries.