Lemon Drop Champagne Punch

• 3 lemons, room temperature
• ½ cup sugar
• 1 bottle (750 milliliters) Champagne, chilled
• ¾ cup best-quality vodka, chilled
• 4 ounces candied lemon peels

1. With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
2. Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
3. Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.

Lemons are easier to peel and will release more juice at room temperature than when chilled.