For a stronger punch to serve at a holiday party, Mixologist Colton Brock of Barrio Urbano suggests you add add 1/2 cup to 1 cup brandy to the punch base. Yield 6 Once sugar is saturated in citrus oil, add the grapefruit juice, lemon juice, Chambord and bitters. Mix completely until all sugar is dissolved. Strain out the zest solids. Store in the refrigerator. To serve: Add the punch base to a large punch bowl or pitcher. Stir in the chilled sparkling wine. Garnish with grapefruit slices, a few cinnamon sticks and mint leaves, if desired.
