Pop, Clink, Fizz

Marquis Bar Cart ($1,896) at The House Downtown. Zebra cocktail napkins ($30) at Becket Hitch. Dauville platter in gold with white trim ($27) at Trohv. Punch bowl courtesy of Brendan Dorr. Coasters ($24) at Becket Hitch. Gold leaf dish ($20) at Becket Hitch. St. Germain ($29.99) and large Freixenet brut champagne ($12.99) at The Wine Source. Presidio ice bucket ($99) at Williams-Sonoma. Short mixed cut goblets ($79/set) at Williams-Sonoma. Champagne flutes ($12/each) at Williams-Sonoma. Split Freixenet champagne ($3.99/each) at The Wine Source. Chevron straws ($7.50) at Trohv. White cake stand ($39.95) at Williams-Sonoma. Sarah’s Stands Sweet & Low Black Tie Affair 10-inch cake stand ($65) at sarahsstands.com. Gold urchin ($36) at Curiosity. Shot on location at Church & Co. Flowers courtesy of Local Color Flowers. Cupcakes courtesy of La Cakerie.

An Autumn Nocturne

• 1 750 ml bottle Pierre Ferrand
  Cognac
• 1 cup Averna amaro
• 1 cup St. George Pear Brandy
• 1 oz. Angostura bitters
• 2 cups simple syrup
• 2 cups fresh lemon juice
• 9 cups cold-brew Earl Grey tea
• Dehydrated orange wheels
• Star anise pods

For best results, prep Earl Grey tea four hours beforehand. Combine all ingredients (except garnishes) in a punch bowl. Add a few scoops of chipped ice to chill and dilute. Add large block ice mold to keep cool. Garnish with orange wheels and anise. Serve. Recipe from veteran bartender and Dutch Courage owner Brendan Dorr.

In the Details: Using toothpicks, dress up your champagne flutes with a simple fruit garnish.

Striped Straws: Attach patterned straws to mini bottles of champagne with gold thread for a festive look.

Ribbon Rundown: Curl a piece of ribbon and tape it to the end of your garnish stick to add a fun flair to your punch cups.