Bruleed Grapefruit Bourbon Punch

Bruleed Grapefruit Bourbon Punch | Kailley's Kitchen

Lenten resolution to polish off one cocktail each week update: still going strong.

I played mixologist for you guys, again. And (assuming you have good taste) you’re really, really going to like it. Again.

Whiskey and sparkling wine combos are popping up all over Chicago this spring, marking one of my favorite new cocktail trends to date. The standouts? Pizza Rustica‘s Dancing Buffalo with Prosecco, St. Germaine, fresh lemon juice, Buffalo Trace Bourbon, and a basil leaf, and 2 Sparrows‘ new seasonal whiskey punch program (their spring iteration is called  “Strawberries in Kentucky,” with Hirsch Bourbon, strawberries, grapefruit, mint, and Santome Prosecco).

The fruit, herbal notes, and bubbly provide a robustly flavorful mask for the bourbon to hide behind, which, for those of us non-bourbon drinkers, is a really wonderful thing. Bourbon is powerful all on its own, so mellowing it a bit with citrus allows it to pleasantly peek through without its hallmark bite.

My take on the trend involves the tart-yet-warm quality of the juice of a brûléed grapefruit, as well as delightfully effervescent La Marca Prosecco (my faveee), classic Maker’s Mark Bourbon, and fresh sage leaves. It’s totally versatile, and goes well with everything from brunch and bridal showers to a cozy night in during the dead of winter.

*Love Prosecco? Try my Prosecco Cupcakes!

Brûléed Grapefruit Bourbon Punch

Brûléed Grapefruit Bourbon Punch with Prosecco and Sage | Kailley's Kitchen Brûléed Grapefruit Bourbon Punch with Prosecco and Sage | Kailley's Kitchen

Bruleed Grapefruit Bourbon Punch

Yield: 1 8-ounce cocktail

Bruleed Grapefruit Bourbon Punch

Ingredients

  • 1 fluid ounce Maker's Mark Bourbon (slightly less than a shot)
  • 1 large pink grapefruit
  • 4 Tablespoons raw sugar, separated in half
  • 4 fluid ounces La Marca Prosecco
  • Fresh sage for garnish

Instructions

  1. Halve the grapefruit
  2. Sprinkle sugar over each grapefruit slice as evenly as possible
  3. Torch sugar with a brûlée torch (if you don't have a torch, place sugared grapefruit halves in a baking dish lined with aluminum foil and put under a broiler for 6-9 minutes, until sugar turns dark amber)
  4. Allow grapefruit to cool to room temperature, then squeeze juice from each half into a measuring cup (be sure to scrape the caramelized sugar into the cup!) and set aside
  5. Pour bourbon into glass of choice (an 8-ounce glass or mason jar is recommended)
  6. Measure out 3 fluid ounces of brûléed grapefruit juice and add to bourbon
  7. Fill glass up the rest of the way with Prosecco (about 4 fluid ounces)
  8. Add an ice cube or two if desired
  9. Garnish with fresh sage
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