We recommend using a good-quality California or Spanish sparkling wine for this punch. Both are widely available and less expensive than Champagne.
Cooks' note:
Blood-orange juice can be squeezed 1 day ahead and chilled, covered.
Recipe information
Yield
Makes about 12 cups
Ingredients
1 (750-ml) bottle chilled sparkling white wine
3 cups fresh blood-orange juice (from 12 blood oranges)
2/3 cup light or amber rum (not dark)
Garnish: 1 navel orange, halved lengthwise, then sliced crosswise
