Jalisco Flower from Copa D'Oro Recipe

Jalisco Flower from Copa D'Oro Recipe

While he doesn't believe in strict recipes and is happy to create a bespoke punch catering to customers' tastes, Vincenzo Marianella of Copa D'Oro in Los Angeles often recommends this light and delicate punch as an introduction to tequila.

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  • Yield:makes 8 servings


  • 5 ounces Partida Blanco tequila
  • 9 ounces St. Germain elderflower liqueur
  • 10 ounces freshly squeezed ruby red grapefruit juice
  • Ice cubes
  • 1 bottle Prosecco
  • Grapefruit slices
  • Mint leaves


  1. 1.

    Combine tequila, St. Germain, and ruby red grapefruit juice in bowl (can be combined in advance and kept covered in refrigerator).

  2. 2.

    When ready to serve, add cubes of ice and Prosecco. Garnish with grapefruit slices and mint leaves.