This spicy, sparkling punch is a nice drink to make for New Year’s Eve or other winter evening party.
1/4 Cup light brown sugar
1 lemon wedge
1/4 tsp Ground Cinnamon
1/4 tsp Ground Cloves
1/4 tsp Ground Allspice
1/4 tsp Ground Ginger
10 unbleached sugar cubes (available by the box at Gong Fu Tea in the East Village)
10 oz brandy
2 bottles (750 ml) chilled sparkling wine
Pour brown sugar onto a shallow saucer or small plate. Rub lemon wedge around the outside of the rim of ten champagne flutes (or other all, thin glasses), then up-end and lightly roll the outside rim of each glass in the brown sugar, taking care not to get extra sugar inside the glasses.
In a small bowl, add the cinnamon, cloves, allspice and ginger, and stir gently to combine. Put a little bit of the spice mixture in the bottom of each of the sugar-rimmed glasses.
Drop one sugar cube into each glass, followed by 1 ounce of brandy. Use a long-handled iced tea or cocktail spoon to stir and dissolve the spice mixture into the brandy.
Fill the remainder of each champagne flute about three-quarters full with the sparkling chilled wine. (Look out! The bubbly will literally bubble-up and if glass is too full, it will overflow onto your nice New Year’s outfit).