"We make this punch for our annual Christmas brunch, and everyone loves it! I usually triple this recipe for a bigger crowd and garnish the punch with an orange-tangerine ice ring made several days ahead of time.—Kathy McKay, Acworth, Georgia..."
INGREDIENTS
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1 cup orange liqueur
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1/2 cup sugar
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4 cups orange-tangerine juice, chilled
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2 cups apricot nectar, chilled
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1 can (6 ounces) frozen orange juice concentrate, thawed
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1 bottle (1 liter) club soda, chilled
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1 bottle (750 milliliters) champagne or other sparkling wine, chilled
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Thinly sliced oranges