About the Campari Açaí Brunch Punch Cocktail
Get your morning off to the right start with this drink from Ted Allen.
Ingredients in the Campari Açaí Brunch Punch Cocktail
- 16 oz Tangerine juice or orange juice (no pulp), divided
- 16 oz Cranberry juice (100-percent juice), divided
- 6 sprigs Basil or mint
- 4 oz Açaí juice
- 8 oz White rum or vodka, cold
- 4 oz Campari, cold
Garnish: Lime, orange and lemon wheels
How to make the Campari Açaí Brunch Punch Cocktail
The night before serving, stir together 8 ounces each of the tangerine and cranberry juices and divide between 2 small, uncovered food-storage containers. Place 3 basil sprigs in each container and freeze overnight. Pop the frozen juices out of their containers and place in a half-gallon pitcher. Add the remaining 8 ounces each of tangerine and cranberry juices, along with the açai juice, rum or vodka and Campari. (If you can’t find açaí juice, substitute extra cranberry or tangerine juice.) Stir, and garnish with lime, orange and lemon wheels. Serve in tall glasses filled with ice.
(Recipe courtesy of In My Kitchen by Ted Allen with Barry Rice. Copyright © 2012. Photo copyright © 2012 by Ben Fink. Published by Clarkson Potter/Publishers, a division of Random House, Inc.)