Citrus Champagne Punch

New Year's Eve is all about champagne, and this punch is fun for everybody involved. The secret is oleo saccharum—a citrusy, three-ingredient syrup that's hard to pronounce, but easy to make.
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  • Level: Easy
  • Total: 8 hr 15 min
  • Active: 15 min
  • Yield: 10 servings
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Oleo Saccharum

1 cup sugar

1 grapefruit

2 lemons

Champagne Punch

1 c Oleo saccharum

3 ounces fresh lemon juice

3 ounces Pineapple juice (fresh or canned)

4 ounces gin

1 Bottle champagne (Cava)


  1. For the Oleo Saccharum: In a mixing glass, add sugar. Peel a grapefruit and two lemons in long, thin ribbons and add them to the sugar. Muddle the citrus peels, pushing the oils from the peel into the sugar. Over time, the oils will dissolve the sugar making a thick syrup. Cover and let rest overnight so the syrup can be fully infused with the citrus peels.
  2. For the punch: Place the oleo saccharum into a punch bowl along with the lemon and pineapple juice and stir. Add gin and a bottle of champagne.
  3. Place a large piece of ice into the punch (fill a plastic container with water, freeze, then unmold). Serve.
#ShakerLife Punch
Gabriel Orta

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