Pink Grapefruit-White Cranberry Sparkling Punch

Pink Grapefruit-White Cranberry Sparkling Punch recipe
Photo: Con Poulos
Prep Time:
10 mins
Total Time:
1 hr 15 mins
12 to 15 Serves

Lively but light, this sparkling citrus punch is an excellent choice for a New Year's Eve party that lasts well into the night. Simple syrup infused with bay leaf lends herbaceous flavor, while fresh grapefruit juice and clear cranberry juice create the blush-toned hue for this vodka, Cointreau, and prosecco based drink. Sunny sliced kumquats added at the end make for a seasonal garnish that partygoers will want to toast to.


  • ½ cup sugar

  • 3 strips pink-grapefruit zest (each 2 inches long and 1 inch wide), plus 1 ½ cups fresh juice, chilled (from 2 to 3)

  • 3 fresh bay leaves, plus more for serving

  • 1 cup vodka, chilled

  • 1 cup Cointreau or other orange liqueur, chilled

  • 1 ½ cups white cranberry juice, such as Ocean Spray, chilled

  • Large ice cubes, for serving

  • 1 bottle (750 milliliters) prosecco brut or other dry sparkling white wine, chilled

  • 24 ounces club soda, chilled

  • Sliced kumquats, for serving (optional)


  1. In a small saucepan, bring sugar, grapefruit zest, bay leaves, and 1/2 cup water to a boil, stirring until sugar has dissolved. Let cool completely, about 1 hour. Strain, discarding solids, and refrigerate in an airtight container until cold, at least 1 hour and up to 1 week.

  2. In a punch bowl or large pitcher, stir together syrup, grapefruit juice, vodka, Cointreau, and cranberry juice. If not serving right away, cover and refrigerate up to 1 day.

  3. Add ice, top with prosecco and club soda, and garnish with bay leaves and kumquats. Serve immediately.

Cook's Notes

To keep this cold longer, store the vodka and Cointreau in the freezer (their high alcohol percentage will prevent freezing), and prechill your bowl in the refrigerator. Use large ice cubes, which melt slowly, so the punch won't get diluted as quickly.

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