Citrus Champagne Sparkler Recipes

CITRUS CHAMPAGNE PUNCH

Steps:

• For the Oleo Saccharum: In a mixing glass, add sugar. Peel a grapefruit and two lemons in long, thin ribbons and add them to the sugar. Muddle the citrus peels, pushing the oils from the peel into the sugar. Over time, the oils will dissolve the sugar making a thick syrup. Cover and let rest overnight so the syrup can be fully infused with the citrus peels.
• For the punch: Place the oleo saccharum into a punch bowl along with the lemon and pineapple juice and stir. Add gin and a bottle of champagne.
• Place a large piece of ice into the punch (fill a plastic container with water, freeze, then unmold). Serve.

MIDNIGHT SPARKLER COCKTAIL

Steps:

• Rub half the rim of 4 stemmed glasses (preferably coupe glasses) with lemon slice and dip into sanding sugar, if using. Chill glasses until ready to use.
• Combine crème de violette, clementine juice, lemon juice, and gin in a cocktail shaker. Fill shaker with ice, cover, and shake vigorously until outside of shaker is very cold, about 30 seconds. Strain into prepared glasses, top off with Champagne, and garnish with a lemon twist, if using.
• Do Ahead
• Cocktail base (without champagne) can be made 1 day ahead; cover and chill.

CITRUS SPARKLER

Steps:

• In a large pitcher, whisk together vodka, limoncello liqueur, fresh orange juice, and fresh lemon juice. To serve, divide among 8 ice-filled glasses and top with seltzer. Garnish with lemon zest.

CHAMPAGNE PARTY PUNCH

Steps:

• In a large pitcher, combine sugar and water; stir until sugar is dissolved. Add the apple juice, pineapple juice, lemon juice, orange juice concentrate and lime juice. Refrigerate until serving. , Just before serving, pour into a punch bowl and add ice cubes. Slowly add ginger ale and champagne.

CHAMPAGNE SPARKLER

Steps:

• Place 1 frozen pop in each of 4 champagne flutes. Pour champagne over pops. Serve immediately.