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Recipe Detail Page
Smoky Rosé Punch
Early Summer 2023
Double down on the pink factor by combining grapefruit juice with sparkling rosé, then give your bubbles a boost with just a small amount of intensely smoky mezcal or Scotch. The complex aromas will definitely add to the punch’s bouquet without overwhelming the drink. Float grapefruit pieces in the punch for added flavour and visual appeal or save some to add as a garnish for each glass.
Makes 5 1/2 cups (1.375 L) for 12 servings
2 pink grapefruits
1 cup (250 mL) granulated sugar
1 cup (250 mL) water
2 oz mezcal or Scotch
1/2 pink grapefruit cut into quarter wheels
1 to 2 cups (250 to 500 mL) ice cubes
1 bottle (750 mL) sparkling rosé, chilled
1 can (355 mL) club soda, chilled
1. Pull eight strips of peel from the grapefruits avoiding the pith. Add to small saucepan along with sugar and water. Heat over medium heat until sugar is dissolved, about 5 minutes. Let cool completely. Strain through a sieve into a resealable jar and let cool completely. If making ahead, syrup will keep well, covered and refrigerated, for up to 2 weeks (see TIP).
2. Squeeze 1/2 cup (125 mL) juice from grapefruit(s).
3. Add 1/2 cup (125 mL) syrup, grapefruit juice and mezcal to a large pitcher or punch bowl. Chill in fridge for at least 1 hour. Add some pink grapefruit pieces. Add ice. Top with bubbly and soda. Stir. Serve in ice-filled glasses. Garnish with more pink grapefruit pieces.
Makes 5 1/2 cups (1.375 L) for 12 servings
TIP Leftover syrup can be added to other cocktails or simply enjoyed topped with soda.
