Easter is tomorrow, which is the perfect holiday to enjoy a delicious brunch. Spring and summer are the seasons for bright and fun brunch cocktails, like this brunch punch. Made with grapefruit juice, orange juice, pineapple juice, and grenadine, it tastes like a vacation in a glass and is delicious for spring and summertime sipping. With vodka for a kick and a champagne floater for effervescence, it’s a drink that you’ll want to make a whole pitcher of to serve friends or family. It would also be an excellent cocktail to serve at a spring or summer bridal shower or engagement party. One sip of this brunch punch transports you to a tropical island. What’s not to love?
For this recipe, there’s no need to use freshly squeezed grapefruit or orange juice. I buy a good quality, no sugar added juice for this cocktail and it works perfectly without needing to juice a lot of citrus. I love juice with pulp in it, but sometimes for a cocktail it’s nice to not have to strain the extra pulp and it looks a little prettier in a pitcher. If you want to use freshly squeezed juice you certainly can, but you may need to stir the pitcher before pouring a glass or choose to strain the pulp out of the glass.
I poured a little bit of the grenadine into the bottom of each glass because I loved seeing the layers of the drink, but to make it easier you can also add the grenadine to the pitcher and stir it up. It will still be a pretty pinky-orange color that looks like a Hawaiian sunset!
- 2 cups vodka
- 1¼ cups grapefruit juice
- 1¼ cups pineapple juice
- 1¼ cups orange juice
- 1½ cups champagne or prosecco
- ¼ cup grenadine, divided if desired
- In a large pitcher, mix together vodka, grapefruit juice, pineapple juice, orange juice, and champagne.
- Add ice to a glass, then pour a small amount of grenadine in the bottom. Pour the cocktail over the ice. You can also choose to mix the grenadine directly into the rest of the cocktail.
- Enjoy!
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This looks very nice! And not just for Easter…