Brunch Punch

Because my name is Remington and I wear a permanently placed pair of sassy pants, it should come as no surprise that I have a favorite brunch place. It should also come as no surprise that I have a favorite cocktail at “said establishment.” Anywayzzzz, this is my take on this “favorite cocktail” at this “favorite bunch place.” You should try it because it’s easy and delicious and it will take your life to the next level and you will want to thank me and that’s perfectly okay and natural.

Brunch Punch

Brunch Punch

¼ Cup Frozen Strawberries

¼ Cup Frozen Peaches

¼ Cup Frozen Pineapple

Orange Juice

Prosecco or Champagne

Mint or Basil, optional garnish

In a blender or food processor, combine the frozen fruit and top with orange juice. Depending on consistency, add more OJ as necessary. You want to aim for a “smoothie” type consistency.

Blend until it is completely smooth. You don’t want to have any lumps of frozen fruit or people at your brunch will call you a wankster and then you’ll be the laughing stock of your neighborhood and you’ll have to wait until the garage door is closed to get out of your car to avoid being pelted with rotten fruit/vegetables.

Pour 1 bottle of “bubbly” over approximately 1 cup of your mixture and stir. If you are not a Jew and have decided to include mint or basil, wash and dry it thoroughly. Using a butter knife, gently roll the edge over the mint in several places. Don’t “cut” it completely. This breaks the skin and lets the minty delicious oil out to permeate the delicious cocktail.

Stir the sprigs/leaves into the cocktail and also:  You’re welcome.