Mulled Pear Punch
This big batch brandy and prosecco cocktail will quickly become a winter favorite with its bright fruit notes and aromatic flavors.
By:
Kristin Guy
Ingredients
- 2 Bartlett pears
- 2 blood oranges
- 2 cups organic pear juice
- 1 large tea ball filled with mulling spices
- 3 bottles of Prosecco
- 3/4 cup brandy
- 1/4 cup Cointreau
- ice block
Yield: 6-8 servings
Instructions
1: In a small pot, add pear juice and mulling spices in a tea infuser. Slowly bring the juice to medium heat, never boiling. Allow mulling spices to infuse for at least 15 minutes in the warm juice. Remove spices and set juice aside to cool.
2: In a large punch bowl, place an ice block and add pear juice mixture, brandy, Cointreau and Prosecco. Stir well, and top with big slices of pear and blood oranges.
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