Rosé olé brunch punch

Makes: 8 to 10 servings

This punch is a bit like a fancy Paloma, and you can dress it up with garnishes (wheels of lime and ruby red grapefruit, sprigs of thyme and so forth) as much as you like. You can make the base for this drink ahead of time, then keep it in the fridge until you’re ready to serve. All you’ll have to do when your guests arrive is set up a punch bowl, add an ice block and garnishes, and pour.

For the base:

1⁄2 cup sugar 1 cup hot water 1 1⁄2 cups blanco tequila 1 cup grapefruit liqueur, such as Combier or Giffard Pamplemousse

Juice from 1 large ruby red grapefruit, strained to remove any pulp (1⁄2 to 3⁄4 cup) 1⁄2 teaspoon Angostura bitters

For the drink:

Large block of ice

1 bottle (750 milliliters) chilled sparkling rosé wine

7 1⁄2 ounces (1 can) Q grapefruit soda Thyme sprigs, lime wheels, red grapefruit wheels

1. For the base cordial: Combine the sugar and hot water in a mixing bowl, stirring until the sugar has dissolved. Allow the mixture to cool slightly, then stir in the tequila, grapefruit liqueur, grapefruit juice and the bitters until well incorporated. Cover and refrigerate until ready to serve.

2. For the drink: Place the block of ice in a punch bowl. Pour in the base cordial, then gently pour in the sparkling wine and grapefruit soda. Stir gently until well blended. Garnish by scattering wheels of lime, red grapefruit and sprigs of thyme over the surface of the drink. Serve in punch cups or rocks glasses.