Champagne Holiday Punch

Make the simple syrup

1. In a small saucepan, warm the sugar and water over low heat and stir until a thick syrup forms. Remove from the heat, let cool and refrigerate in an airtight container for up to 1 month.

Make the punch

1. In a small punch bowl, combine 4 ounces of the simple syrup (reserve the rest for another use), the genever, lemon juice, Créole Shrubb, and bitters and refrigerate until chilled, about 2 hours. Stir in the club soda and Champagne, add ice and garnish with the pineapple and star anise.