50 oz Brut Champagne (= 2 bottles)
2 c Pear eau de vie
2 c Rosemary syrup
6 oz Lemon juice
1⁄2 c Soda water
Combine the brandy, syrup, and lemon juice in a punch bowl over a large block of ice and stir in the Champagne and soda shortly before serving. Garnish with rosemary sprigs and grapefruit peels.
Totally guessing at the serving size.
Tom Macy, Clover Club, Brooklyn, NY.
Brut Champagne, Pear eau de vie, Rosemary syrup, Lemon juice, Soda water