By Dane Feldman
Photo by Dane Feldman.
By now, I’ve tried plenty of boozy brunch punch bowls, but what about a boozy side dish instead? Soaking the melon in alcohol allows the already water-based fruit to absorb the liquid, making for a boosted fruit salad rather than a fruit-filled punch. Fruit salad and the Kir Royale are both classic brunch staples, so combining them seems both innovative and glaringly obvious at once.
What you’ll need:
1 cup champagne
1/4 cup creme de cassis
2 cups watermelon, sliced or cubed
1 cup cantaloupe, sliced or cubed
1/2 cup blueberries
Place the fruit in a large bowl and pour over the champagne and creme de cassis. Stir to combine and refrigerate for 3-4 hours or overnight before serving.