This recipe came from a coworker's mom (who is an amazing cook and party planner) as kind of a "add a little of this, a little of that" which typically I'd stay away from in a cocktail because I'm not a natural mixologist. But it was my sister's engagement party last year and she really loved the ingredients so I had to take a leap of faith. We had about 40 for the party and I needed to make a large quantity that was easy for the bartender to serve. We served it individually, as requests came in, but this could easily thrown together and served in a beautiful punch bowl. It was truly a hit for my sister's party and I was pleased to have pushed my comfort level for her. —meganvt01
Test Kitchen Notes
Take a break from mimosas on New Year's Day, try this pretty, pink sparkler. Cranberry, lime and mint dance in the punch bowl with effervescent cava, making the drink tart, sweet, verdant and bright. Cava leads, though, so be careful–this stuff goes straight to the brain. —Lauren Utvich
1 punch bowl (or 25 single drinks)
bottles cava (chilled)
freshly squeezed lime juice
additional mint, lime or fresh cranberries for garnish
In This Recipe
The night or morning before your party mix together the triple sec, lime juice, and cranberry. Mash up (muddle) the mint and toss into the liquids. Let sit overnight and remove the mint.
Add your cava to punch bowl first. Then add about 3/4 of your mixer (triple sec, lime, and cranberry). Taste - everyone has a preference on sweetness so you can stop here or add the rest. Serve chilled.
If you wanted to serve a la carte rather than in a punch bowl, add about 1 oz of the mixer to the bottom of a champagne flute then fill with cava. Enjoy!!!
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.