TGIF, y’all! Who’s down for a fizzy, colorful cocktail this weekend? Nay, a fizzy, colorful champagne cocktail?!
It’s a fact that Sangria is one of my all-time favorite drinks (tied with Mojitos, of course,) and I make the Red Wine Sangria recipe I posted here on IGE a bajillion years ago every chance I get. The recipe is from a friend’s Mom and is PERFECT, as most Mom-sourced recipes are.
Anyway, although cocktail hour is few and far between at my house these days, I wanted to come up with a fun twist on the fruity drink to make when we have family in town later this month for Christmas. Champagne Sangria Punch is it! Bubbly champagne is mixed with wine-soaked winter fruits including kiwi, oranges, and pomegranate arils, then finished with a splash of orange juice to sweeten each sip.
Sangria meets mimosa in this festive punch, and it’s alll good. Perfect for the holidays or a girl’s night in. People will go bonkers for it!
Champagne is such a crowd pleaser already (I mean seriously, how excited do you get at weddings when they start passing around flutes filled with bubbly before the toasts?!) and the fact that this drink is so beautiful and has booze soaked fruit makes it an even bigger joy to drink. Boozy fruit, FTW!
Before we go any further please note that in my sleep deprived state I totally forgot to add the orange juice to the Champagne Sangria Punch before photographing it, so just know that your punch will have a pretty, light-orange hue!
Start with your alcohol. You’ll need 1 bottle (750ml) each riesling and champagne.
One thing I learned a few years ago is that not all rieslings are sweet, so make sure you pick one on the sweeter side for this drink. Relax Riesling is one of my favorites. If you want your Champagne Sangria Punch even sweeter, you could use moscato wine instead. FlipFlop Wine has a great one!
Pour the riesling into a big pitcher or punch bowl then get your fruit ready. I used a variety of fruit that are currently in season including pomegranate, kiwi, and oranges.
Cut 1 orange in half lengthwise then into slices.
That’s how you get the pretty sections to face out!
Next de-seed 1 pomegranate.
There are a variety of ways to de-seed a pomegranate, but this is my preferred method > (Click that link for buying tips, too!) You could also buy just the pomegranate arils at Costco or Trader Joe’s. I think they are so, so beautiful in this drink.
Finally, peel then slice 4 kiwi. The kiwi get kind of fizzy in the champagne – it’s so fun.
Add the fruit to the pitcher with the wine then refrigerate for 2 to 24 hours. When you’re ready to serve, slowly add the champagne and 1-1/2 cups orange juice (tip: that’s just one of the small/single-serve Simply Orange containers.) Stir to combine then pour over ice and serve!
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Champagne Sangria Punch
Champagne Sangria Punch is fizzy, just sweet enough, and spiked with fresh fruits. The perfect cocktail for the holidays!
- 1 bottle sweet Riesling or Moscato (I like Relax and FlipFlop wines, respectively)
- 1 orange, sliced
- 4 kiwi, peeled then sliced
- 1 pomegranate, seeded
- 1 bottle Brut Champagne or sparkling wine
- 1-1/2 cups orange juice
- Pour wine into a large pitcher or punch bowl then add orange and kiwi slices, and pomegranate arils. Refrigerate for 2-24 hours. When ready to serve add champagne and orange juice to the pitcher then stir to combine. Serve over ice.
Inspired by Spoon, Fork, Bacon.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Mimosas are another one of my favorite drinks, especially on Thanksgiving and Christmas morning, so this punch is really hitting all the bases for me. Hope you enjoy!