Sparkling Grapefruit Tequila Punch

By Kathy Casey Liquid Kitchen®
Makes about 16-20 servings.

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.

Cinnamon Syrup
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.

Punch
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®