Spicy Blood Orange Champagne Punch Recipe

Hi! (you can’t tell, but I’m furiously waving at you all with a really huge, borderline creepy smile on my face!) It’s Friday…yay! I could say something totally cheesy and awkward like, “TGIF!!” and go on and on…which is normally my preferred style, but today I’ll spare you all and just try to encourage you to make this drink this weekend. I love champagne, sparkling wine, prosecco, all that stuff…mainly because I love the bubbles and how they tickle your nose for a second right before you take your first or second sip. I’m totally one of those people who can drink ‘bubbly’, so to speak, at anytime and think it’s totally unnecessary to wait to open a bottle for a “special” occassion. I love opening up a bottle and sipping on a small glass as I prepare dinner for a group of friends or even as I’m making a quick little dinner for two…but that’s just me.

This is a perfect and SUPER easy drink to make….like right now

It takes no time at all, especially if you make the blood orange juice mixture a day or two ahead of time and store it in the fridge. I know, I know, too much champagne tends to give most people massive headaches the next day, but that’s why you should invite a bunch of friends over this weekend for a potluck and serve these as something for people to just sip on! Just sayin. The cinnamon and star anise flavors infused into the juice also make this a great holiday drink, me thinks. Enjoy! xx Jenny

Spiced Blood Orange and Champagne Punch
Serves 3 to 5

Ingredients:
3 cups freshly squeezed blood orange juice or store bought 100% blood orange juice
3 tablespoons sugar
1 cinnamon stick
2 whole star anise
1 cup dry white wine
1 (500ml) bottle brut champagne, chilled

1. Place the blood orange juice, sugar, cinnamon and star anise in a small pot and bring to a boil, over medium-high heat.
2. Once the mixture begins to boil, reduce the heat to medium/medium-low and simmer until the liquid has reduced by half, 30 to 40 minutes.
3. While the mixture is still hot, stir in the white wine until completely combined. Allow to cool before placing in the refrigerator to chill, at least 2 hours.
4. When ready to serve, place 3 tablespoons of the blood orange mixture into the bottom of each glass and top with chilled champagne (about ½ way to 2/3 of the way full). Serve!

{ 8 comments… read them below or add one }

Sarah October 7, 2011 at 8:34 am

This looks AMAZING! I will be trying this very soon. I’m really enjoying your blog, I would be honored if you would check mine out. xo

Megan October 7, 2011 at 8:37 am

Oh yum. This looks and sounds delish! And it’s just so pretty.

apronless October 7, 2011 at 10:49 am

these are gor-juice.

I found you through the kitchn and so glad i did!

Jenny Park October 7, 2011 at 11:06 am: LOL “gor-juice” I love it!! Thanks for visiting!

Aaron from The Amused Bouche Blog October 7, 2011 at 11:04 am

Oh man, you hit my weak spot! Blood oranges and bubbly. And totally diggin’ the stemless flutes – I love my set of stemless; allows for bubbly anytime, anywhere!

Katrina @ Warm Vanilla Sugar October 8, 2011 at 6:00 pm

Mmm this sounds lovely!

Lora @ theamericaine.blogspot.com October 9, 2011 at 9:41 am

Considering that I currently drink almost a whole bottle of wine in a night I may have to implement “champagne thursdays,” just so I can a)feel like I’m not a wino and b) try this delicious looking cocktail! Plus champagne makes everything seem just as bubbly and wonderful as it is. And the spices make it perfect for the autumn weather.

takeya October 19, 2011 at 9:53 am

Wow, this looks like a spectacular cocktail. We’re always looking for ways to use our OJ Maker, and fresh squeezed blood orange juice for a champagne punch is perfect. Do you have any other favorite blood orange cocktails?

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