According to the extremely technical research conducted by Journelles over our lives in New York implementing the scientific method and the laws of changing seasons, the progression of winter to spring brings a noticeable change in people. Ahem. Sometimes referred to as “something in the air,” spring brings joy, excitement, laughter and a certain joie de vivre to the city. We don’t hate it. In fact, we love it so much that we get giddy down to our very underpinnings thinking about it. We’re imaging pink lipstick and happy hour drinks on a rooftop, or in a garden, or in a rooftop garden, even. Oh, the great outdoors!
To go with our refreshed, fun, + flirty mood right now, we’re certain there’s nothing better than Chantal Thomass’ ruffly Capricieuse bra + hipster, and this delectably sparkly, pink, + fresh champagne cocktail that’s made with coconut water (so it’s basically the best thing we’ve done for ourselves so far this spring). Cheers!
Coconut Water Champagne Fruit Punch
1 1/2 cups coconut water
1 cup+ champagne or white wine
1/2 cup+ orange juice
1/4 cup to 2 cups+ fruit
Combine all ingredients in a large mixing bowl or pitcher, stir to combine, chill in the refrigerator before serving. Makes about 3 cups.
Recipe courtesy of Averie Cooks.