A French 77 Punch + Lemon Ice Block recipe to toast the new year with
This retro-inspired Champagne cocktail from Leslie Kirchhoff is a bubbly beverage befitting the holiday
Perhaps no other beverage is as synonymous with New Year’s Eve as Champagne. And that’s why, if you find yourself in search of something to stir up for a nice night in, this French 77 Punch + Lemon Ice Block recipe is so befitting the occasion. Made with bubbly and featuring a very fun ice block loaded with fresh citrus, this drink from Leslie Kirchhoff’s Disco Cubes is reminiscent of the French 75, but she switches out simple syrup for elderflower liqueur — and voila, “the French 75 becomes the French 77.” It’s a delightful drink that lends a festive feel no matter how you’re celebrating, and is easy to scale down accordingly. Cheers!
French 77 Punch + Lemon Ice Block
By Leslie Kirchhoff
Ingredients
Lemon Ice Block:
- 8 in glass or metal bowl
- 1 lemon, sliced into 6 wheels
- 6 lemon leaves (optional)
- 3 oz freshly squeezed lemon juice, strained
- 7 in glass or metal bowl
French 77 Punch:
- 24 oz gin
- 12 oz elderflower liqueur, preferably St-Germain
- 12 oz freshly squeezed lemon juice, strained
- Two 750 mL bottles Champagne, chilled
- 1 Lemon Ice Block
- Elderflowers, or other edible white flowers, for garnish
Preparation
Lemon Ice Block:
In the 8 in bowl, layer the lemon slices and leaves, if using.
Place the 7 in bowl on top and put a weight inside it to keep the lemons in place.
In a large glass measuring cup, combine the lemon juice and 1 cup of water. Pour the mixture into the outer bowl containing the lemons. Top it off with more water until it reaches 1 in below the edge of the bowl and freeze until solid, about 6 hours.
Remove from the freezer and let sit at room temperature for 10 minutes. Gently remove the smaller bowl. With the lemon ice block still in the larger bowl, add cold water to the bowl to fill it to just below the top edge. Place it back in the freezer for 6 hours more.
French 77 Punch:
In a medium or large punch bowl, combine the gin, elderflower liqueur, and lemon juice. Stir well to mix. Refrigerate the bowl for at least 2 hours to chill the mixture.
When ready to serve, stir in the Champagne. Add the ice block and garnish with the elderflowers. With a simple swap of elderflower liqueur for simple syrup, the French 75 becomes the French 77—and it works perfectly as a punch.
Yield: Makes 16 servings, one ice block
Reprinted from Disco Cubes by Leslie Kirchhoff with permission by Chronicle Books, 2020.
