Easter brunch (or any brunch) cocktail

This was our Easter cocktail. For the non-drinkers, I made up a batch of the citrus mix, sans the brandy, and added flavored La Croix sparkling water instead of Prosecco.

The lemonade ice cubes make the drink so festive. Since I have this long ice-cube tray to work with, I served the cocktail in champagne glasses. If I was using a standard tray, I’d have used wine glasses instead.

Sparkling Citrus Brunch Cocktail

Ice Cubes

• 1 lemon, thinly sliced
• 1 lime, thinly sliced
• 1 orange, thinly sliced
• 1 to 2 cups prepared lemonade

Cocktail

• 1 ½ cups fresh orange juice
• 1 cup fresh Ruby Red grapefruit juice
• 1 (750-milliliter) bottle Prosecco, chilled
• 1/4 cup (2 ounces) brandy
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• Citrus slices for garnish

Ice Cubes:  Arrange lemon, lime, and orange slices in the compartments of an ice-cube tray. Fill tray with prepared lemonade, and freeze until solid, about 6 hours or overnight.

Cocktail: Stir together the orange juice, grapefruit juice, brandy, lemon juice, and lime juice in a large pitcher, cover, and chill until ready to serve.

Stir in chilled Prosecco just before serving.

Fill glasses with ice cubes, pour in the cocktail, garnish rims with citrus slices and serve immediately.

Serves 6