Champagne Punch With Brandy and Citrus

• portions: 8 servings
• temps total: 1 hour 30 minutes

Ingrédients

½ cup sugar

½ cup water

1 cup white grape juice

1½ cups fresh grapefruit juice (preferably pink or ruby red)

¼ cup fresh lime juice

¼ cup fresh lemon juice

1 cup dry white wine

¼ cup Cognac or other brandy

½ cup packed mint leaves

1 navel orange, cut into ½-inch pieces

1 lime, cut into ½-inch pieces

1 lemon, cut into ½-inch pieces

1 (750-ml) bottle Champagne or other sparkling white wine, chilled

Instructions

Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool). DO AHEAD: Syrup can be chilled up to 1 week.

Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne. DO AHEAD: Punch, without Champagne, can be made 3 hours ahead and chilled, covered. Add Champagne just before serving.