1 750-ml bottle Alizé Red Passion liqueur, chilled
1 750-ml bottle Cognac, chilled
1/2 cup Cointreau liqueur (or Grand Marnier), chilled
1 cup lemon juice, chilled
2 750-ml bottles of Champagne, or other sparkling white wine, chilled
Slice the lemons into wheels and lay them flat in a container, placing wax paper in between the layers so they don't stick to each other. Freeze the lemon wheels. Pour the Alizé, Cognac, Cointreau, and lemon juice into a large punch bowl and stir. Top with the Champagne, gently stir, then add the frozen lemon wheels to keep the punch chilled.
accompany with spring fling rolls, serves 24
24 rice paper wrappers
2 cups cooked cellophane noodles (follow package directions)
2 cups enoki mushrooms
2 cups bean sprouts
3 carrots, thinly sliced to look like matchsticks
1 cucumber, thinly sliced to look like matchsticks
4 green onions, halved, then thinly sliced to look like matchsticks
Dipping Sauce (see below)
To assemble the rolls, soak a sheet of rice paper in a bowl of warm water until soft. Remove from water and fill with a small amount of each of the above ingredients. Fold one point of the sheet over the filling and roll up, leaving one side open so the ingredients are visible. Cover with a damp cloth while repeating the process with the other rolls.
Mix 1/4 cup soy sauce with 1/4 cup rice vinegar and 2 tablespoons sesame oil.Top with 1 tablespoon green onion slivers and 1 teaspoon sesame seeds. Add a dash of dried red pepper flakes or chili oil to spice it up.