Spiced Blood Orange Champagne Punch
User Reviews
5
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Servings
5
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Course
Drinks
Spiced Blood Orange Champagne Punch
Description
The Spiced Blood Orange Champagne Punch begins with simmering fresh or store-bought blood orange juice with sugar, cinnamon sticks, and star anise until reduced by half, producing a rich, spiced syrup. Incorporating dry white wine while warm adds depth and complexity. After chilling this mixture, the punch is assembled by spooning a measured amount into glasses and filling them halfway to two-thirds full with chilled brut champagne. The champagne's bubbles lift the punch’s sweet and spiced citrus base, creating a lively and nuanced drink. The cinnamon and star anise give mild warming spice without overpowering the blood orange's tartness.
Ingredients
- 3 cups blood orange or store bought 100% blood orange juice, freshly squeezed juice
- 3 tablespoons sugar
- 1 cinnamon stick
- 2 star anise whole
- 1 cup white wine dry
- 1 brut champagne 500ml bottle, chilled
Instructions
- Place the blood orange juice, sugar, cinnamon and star anise in a small pot and bring to a boil, over medium-high heat.
- Once the mixture begins to boil, reduce the heat to medium/medium-low and simmer until the liquid has reduced by half, 30 to 40 minutes.
- While the mixture is still hot, stir in the white wine until completely combined. Allow to cool before placing in the refrigerator to chill, at least 2 hours.
- When ready to serve, place 3 tablespoons of the blood orange mixture into the bottom of each glass and top with chilled champagne (about ½ way to 2/3 of the way full). Serve!