This Prosecco Party Punch Is Almost Too Easy to Drink

Punch is the lifeblood of a party. Guests don't need to worry about mixing their own Jack and Cokes, nor do they need to show up with a sixer of shitty beer. When there's a properly mixed punch at hand, no one needs to worry about drinking well.

We invited Julian Cox of Chicago's Three Dots and a Dash to the MUNCHIES Kitchen to show us how he likes to punch out.

Thankfully, his cleverly titled Tarragon in 60 Seconds is neither one of those 70-ingredient punches that require obscure sherries and syrups, nor a high-octane jungle juice. This one is complex, balanced, and almost too easy to drink, as any good punch should be.

Here's how Julian does it:

The only advanced prep you need to do is to put some tarragon sprigs into brandy and let it infuse overnight. Simple.

The next day, you'll need to juice some tangerines, which should be abundant this time of year. Save a few to slice for garnish. After that, muddle some lemon peels with sugar in a festive punch bowl, and allow those to steep for about 10 minutes.

Now you're ready to build your punch.

Add the tangerine juice and some white grapefruit juice into your festive punch bowl.

Measure out some brandy, Jamaican rum, and lemon juice from the lemons you already peeled.

Decorate the punch with lemon wheels, tangerine slices, and more tarragon sprigs.

Finally, dump a whole bottle of chilled Prosecco into the mix and stir to combine. You can add ice cubes or, better yet, an ice block to get the whole thing nice and frosty.

Oh, and don't forget to sprinkle a few pomegranate arils on top.

Present it to your guests and watch it disappear immediately. Tarragon in 60 Seconds—get it?