Active Time

　　25 min

　　Total Time

　　1½ hr (includes chilling)

　　Eye-opening notes of lemon, lime, and grapefruit keep this festive punch from heading into ultra-sweet territory—and fresh mint seconds the motion. "Once the Champagne has been added," says Scott Peacock, "serve the drinks as soon as possible to experience the maximum tickle of bubbles."

　　

Ingredients

8 servings

　　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

　　

Step 1

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.

　　

Step 2

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.