One part Air Mail, another part Old cuban, and with some pineapple thrown because “why not?”, this champagne punch is a play on classics.  It’s not too sweet or too boozy, so you’ll have every type of guest clamoring around the punch bowl, clinking those adorable little cups. Auld Lang Syne and all that! Happy New Year!

INGREDIENTS

For 16 four ounce cups

36 mint leaves

1 cup honey syrup (equal parts honey and water, combined)

1 cup plus 2 tablespoons lime juice

1 cup pineapple juice

2 1/4 cups aged rum

16 dashes grapefruit bitters

1 bottle sparkling wine

lots of ice

pineapple and lime slices, for garnish

DIRECTIONS

Muddle together the mint leaves and honey syrup. Toss the mint and honey syrup into a large punch bowl, and add the lime juice, pineapple juice, rum, and bitter.  Stir to combine.  Just before serving add plenty of ice and pour in a bottle of sparkling wine, stirring to combine. Toss in some pineapple or lime slices for garnish. Enjoy!