Sparkling Grapefruit Tequila Punch

Chef Kathy Casey, Seattle

Number of servings

Cinnamon Syrup ingredients

  • 2 cups water
  • 2 cups water
  • 2 cinnamon sticks, broken up

Punch ingredients

  • 1 (750 ml) bottle blanco tequila
  • 2 cups freshly-squeezed Sunkist® grapefruit juice
  • 1 cup freshly-squeezed Sunkist orange juice
  • 0.75 cup freshly-squeezed Sunkist lemon juice
  • 1.5 tsp. Peychaud’s Bitters

Cinnamon Syrup


  1. Combine syrup ingredients in a medium sauce pan.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer slowly for about 3 minutes.
  3. Remove from heat and let cool to room temperature before proceeding with recipe. Or you can prepare up to a week in advance and store refrigerated.



  1. In a large punch bowl (or large container such as a stock pot or pitcher), combine the Cinnamon Syrup, tequila, juices and bitters
  2. Stir to combine well (at this point you can refrigerate the punch for service up to 3 days in advance).
  3. Present in a large punch bowl.
  4. Add Prosecco right before serving.
  5. Serve punch in an Old Fashioned glass over ice or ice balls.