Thirsty Thursday ~ Coconut Champagne Fruit Punch

Ok, so now that I'm getting into the groove (mostly) of being more healthy and exercising more, I save up some calories for a cocktail here or there (and here and there).  But I'm finding that there are so many choices out there to satisfy both sides.

With the entering of spring, I found this great cocktail at Averie Cooks that is also a nice addition to any spring gathering.


Coconut Water Champagne Fruit Punch  
(Vegan, Gluten Free, Soy Free, No Sugar Added)


Makes about 3 cups punch – double or triple the recipe as desired

Ingredients:

Recipe & photo from Averie Cooks

• 1 1/2 cups coconut water, flavored or plain (I used one Vita Coco Coconut Water container in Pineapple flavor which is 11.2 ounces, or about 1 1/2 cups)

• 1 cup+ champagne or white wine*

• 1/2 cup+ orange juice (or other juice; pineapple, apple, pomegranate, grape)

• 1/4 cup to 2 cups+ fruit, frozen or fresh (quantity used will vary from a couple berries or cubes of pineapple as a garnish to 1 to 2+ cups of fruit added to the punch mixture such as orange wedges, strawberries, blackberries, raspberries, watermelon cubes, mango cubes, etc.)

• splash grenadine, optional

• 1 drop pink or red food food coloring, optional

Preparation:
Combine all ingredients in a large mixing bowl or pitcher, stir to combine, chill in the refrigerator before serving.

*If you do not drink alcohol, you can use non-alcoholic wine or champagne, white grape juice, or simply omit and adjust proportions of other ingredients to taste.

Note: Ice waters down this punch more than I like and I suggest using frozen fruit since it will help keep the punch colder and (it’s cheaper than fresh anyway. Or freeze pineapple juice, orange juice, apple juice, or coconut water in ice cube trays in advance to use as the “ice” cubes. If you are using a considerable amount of ice, you may want to increase the amount of wine or champagne, to taste.


What a great addition to any party this spring!  (And the color is really cute too!!)


Have you tried this Thirsty Thursday concoction?  
The Coco Vodka Tonic

Alexis

Thirsty Thursday ~ Citrusy Champagne Sangria

Ahhhhh.....the Power of Pinterest!  It brings us all together and sucks us all in to hours of time on the internet!


I LOVE this site and have found many crafts, recipes and of course, Thirsty Thursday ideas!

Kiran Tarun has created this YUMMY sounding sangria that I just HAD to share!  It will take some work, but I can't wait to try it this summer for a BBQ!

Recipe and photo courtesy of Kiran Tarun.

Citrusy Champagne Sangria


Ingredients:

• 4 cups freshly squeezed grapefruit juice
• 1 cup ginger ale
• 1 lemon, thinly sliced
• 1 blood orange, thinly sliced
• 3 clementines, thinly sliced
• 1 honey crisp apple, thinly sliced
• 1/2 cup pomegranate arils
•  1/4 cup sugar
• 1/3 cup water
• pinch of salt
• 1 bottle of chilled champagne

Directions:

1. Prepare simple syrup by stirring sugar and water until sugar completely dissolves. Keep in refrigerator to chill while prepping other ingredients.
2. In a tall pitcher, add all fruits + grapefruit juice + salt + simple syrup . Chill in refrigerator for a few hours, preferably overnight.
3. To serve, pour sangria in a glass and top it with bubbly champagne.

I mean what's not to love?  

For more Thirsty Thursday love, check out AntiMomBlog.

Alexis

Thirsty Thursday ~ Kir Royale

I adore champagne!  
I always feel special when I drink it.

One time before going to the South Beach Arts Festival, some friends and I got together for appetizers and Kir Royales.  I was instantly in love!

Kir Royale

Ingredients:

Creme de Cassis (black currant liqueur)
Champagne or sparkling wine

Directions:

Put 1 teaspoon of Creme de Cassis into champagne flute.
Pour champagne to fill glass.
Garnish with lemon twist or with fresh blackberries.


Enjoy!


Alexis