Through it includes both Chambord and champagne, this bright and festive citrus season sparkling punch is a lower alcohol-volume punch, making it great a great brunch beverage.
For a stronger punch to serve at a holiday party, Mixologist Colton Brock of Barrio Urbano suggests you add add 1/2 cup to 1 cup brandy to the punch base.
Citrus season sparkling punch
- Zest of 1 Ruby Red grapefruit
- Zest of 1 lemon
- 3/4 cup white sugar
- 1 cup fresh Ruby Red grapefruit juice
- 1/2 cup fresh lemon juice
- 1/2 cup Chambord black raspberry liqueur
- 1-2 tablespoons Angostura aromatic bitters
- 1 bottle (750 ml) Moet Chandon Holiday Edition Blanc de Noirs, chilled
- Grapefruit slices, cinnamon sticks and fresh mint (optional, for garnish)
To make the punch base (prepare it at least 4 hours before serving, the day before is best): Combine grapefruit zest, lemon zest and sugar in a bowl. Using a muddler or wooden spoon, thoroughly massage zest to express the oils and mix with the sugar. Let rest for at least 2 hours.
Once sugar is saturated in citrus oil, add the grapefruit juice, lemon juice, Chambord and bitters. Mix completely until all sugar is dissolved. Strain out the zest solids. Store in the refrigerator.
To serve: Add the punch base to a large punch bowl or pitcher. Stir in the chilled sparkling wine. Garnish with grapefruit slices, a few cinnamon sticks and mint leaves, if desired.
Photo by John Samora/The Arizona Republic
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