Servings: 8-10
Prep time: 5 minutes
Total time: 10 minutes

Ingredients

32 ounces|907 ml white grape juice
10 ounces|283 ml tangerine juice
¼ cup|60 ml brandy
¼ cup|60 ml Jamaican rum
¼ cup|60 ml fresh lemon juice
1 bottle chilled prosecco
1 clamshell fresh tarragon
4 long lemon peels
2 tablespoons superfine sugar
2 lemons, thinly sliced
2 tangerines, thinly sliced
¼ cup pomegranate arils

Directions

1. Steep the tarragon sprigs in some of the white grapefruit or brandy to infuse overnight.
2. Muddle the lemon peels and sugar in a large bowl. Allow to infuse for 10 minutes.
3. Combine all of ingredients into a large punch bowl. Chill with a big block of ice or ice mold. Add prosecco and enjoy!

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