Serves8
- Active Time:25 min
- Start to Finish:1 1/2 hr (includes chilling)
January 2008
Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory—and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock, "serve the drinks as soon as possible to experience the maximum tickle of bubbles."
-
1/2
cup
sugar
-
1/2
cup
water
-
1
cup
white grape juice
-
1 1/2
cups
fresh grapefruit juice (preferably pink or ruby red)
-
1/4
cup
fresh lime juice
-
1/4
cup
fresh lemon juice
-
1
cup
dry white wine
-
1/4
cup
Cognac or other brandy
-
1/2
cup
packed mint leaves
-
1
navel orange, cut into 1/2-inch pieces
-
1
lime, cut into 1/2-inch pieces
-
1
lemon, cut into 1/2-inch pieces
-
1
(750-ml) bottle Champagne or other sparkling white wine, chilled
-
Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick chill by setting bowl in an ice bath and stirring occasionally until cool).
-
Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.
Cooks' notes: Syrup can be chilled up to 1 week.
Punch, without Champagne, can be made 3 hours ahead and chilled, covered. Add Champagne just before serving.
