Champagne Punch

Ingredients

• 750 ml champagne chilled
• 0.3 cup cognac 
• 1 cup cooking wine dry white
• 1  optional: lemon cut into 1/2-inch pieces
• 0.3 cup juice of lemon fresh
• 1  lime cut into 1/2-inch pieces
• 0.3 cup juice of lime fresh
• 0.5 cup mint leaves packed
• 1  navel oranges cut into 1/2-inch pieces
• 1.5 cups grapefruit juice fresh red (preferably pink or ruby )
• 0.5 cup sugar 
• 0.5 cup water 
• 1 cup grape juice white

Equipment

• bowl
• sauce pan

Directions

1. Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved, then transfer to a bowl and cool syrup completely (or quick-chill by setting bowl in an ice bath and stirring occasionally until cool).
2. Stir together juices, wine, Cognac, mint, fruit, and cooled syrup in a large pitcher. Chill, covered, until cold, about 1 hour. Stir in Champagne.
3. ·Syrup can be chilled up to 1 week.·Punch, without Champagne, can be made 3 hours ahead and chilled, covered.
4. Add Champagne just before serving.