Double Orange Champagne Punch

Zest and then juice 5 of the oranges, put juice aside.
In a small saucepan, briefly sauté the zest over medium heat until fragrant, then put cooked zest aside.
Pour juice into saucepan and add a pinch of sugar, cook over medium heat and reduce by about half. Then add zest to the juice.
Remove the orange juice and zest from heat and refrigerate until cool.
In a large punch bowl, combine the champagne, club soda, orange juice and zest mixture, orange liqueur and brandy.
Add ice.
Float orange and lemon cartwheel slices on top.

Ingredients