Four-Citrus Champagne Punch is a pretty pink drink to enjoy for Valentine’s Day. Make it ahead and sip on it over brunch with girlfriends or your love.
I’ve always felt that cocktails are a labor of love. Of course you can go out and get something fancy at the bar. But you can do it at home too — nothing shows you care like hand-juicing some citrus or making fancy ice.
For years I’ve been wanting to get a few girlfriends together for a Galentine’s brunch to show them how much I love them. This Four-Citrus Champagne Punch is what I’d make to pair with a homemade brunch. I love that I can make the citrus base of this recipe ahead of time and top it with some bubbly just before serving. It’s got grapefruit, orange, lemon and lime, and it’s the perfect shade of light pink.
So how is this punch a labor of love? I prefer to hand-juice citrus whenever I can. It just tastes better! That’s made easier with OXO’s SteeL Fine Mesh Cocktail Strainer, which helps me keep any pulp out of the cocktail. And the ice cubes, of course! OXO’s Xs and Os Ice Cube Tray makes the cutest ice cubes. If you boil the water first and pour it into the trays after it has cooled slightly, the ice cubes will come out clear. I love how subtle and elegant they look floating in this cocktail!
This Valentine’s, whether you’re dining with your sweetheart or brunching with your girlfriends, a homemade cocktail will do the trick. Cheers! // susannah
Thanks to OXO for the wonderful barware! I only work with brands I know and love, and I thank you for supporting them!
- 4 cups grapefruit juice
- 2 cups orange juice
- 4 tablespoons lemon juice
- 2 tablespoons lime juice
- 1/2 cup granulated sugar
- 1 (750 ml) bottle champagne or prosecco, chilled
- Into a large mixing bowl, strain grapefruit, orange, lemon and lime juices. Stir in the sugar until dissolved. Taste and, if too tart, add more sugar 1/4 cup at a time. Transfer to a pitcher and chill for at least one hour.
- When ready to serve, add 3 to 4 ice cubes. Fill glasses halfway with the citrus juice base. Top with champagne.