Wintertime brings us fresh California citrus, highlighted in this cocktail. The punch can be made ahead for special events or pre-mix everything but the Prosecco for individual cocktail service – topping with Prosecco to order. I like to serve this over ice balls.
2 cups water
2 cups sugar
2 cinnamon sticks, broken up
Combine syrup ingredients in a medium sauce pan. Bring to a boil over medium-high heat, then reduce heat and simmer slowly for about 3 minutes. Remove from heat and let cool to room temperature before proceeding with recipe. Or you can prepare up to a week in advance and store refrigerated.
1 bottle Blanco tequila (750 ml)
2 cups fresh squeezed Sunkist® grapefruit juice
1 cup fresh squeezed Sunkist® orange juice
¾ cup fresh squeezed Sunkist® lemon juice
1 ½ tsp Peychaud’s bitters
1 bottle chilled Prosecco
Ice mold or ice balls
In a large container, combine the cinnamon syrup, tequila, juices and bitters. Stir to combine well (at this point you can refrigerate the punch for service up to 3 days in advance). Present in a large punch bowl. Add Prosecco right before serving. Serve punch in an Old Fashioned glass over ice or ice balls.
Recipe by Kathy Casey Liquid Kitchen®, LiquidKitchen.com
Photo by Kathy Casey Liquid Kitchen®