Ingredients
• 4 oz Champagne or Prosecco (per serving)
• 2 oz apricot nectar
• 1 oz LAVA Piña Colada Mix
• 0.25 oz fresh lemon juice
• Garnish: apricot slice or dried apricot + coconut flakes (optional)
• Ice: none for individual serves; large block for batching
Instructions
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Add apricot nectar, LAVA Piña Colada Mix, and lemon juice to a chilled wine glass or punch cup.
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Stir gently to combine.
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Top slowly with Champagne or Prosecco.
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Garnish with an apricot slice or dried apricot; add a light coconut flake rim if desired.
Notes
• Use brut or extra-brut sparkling wine to keep the punch crisp.
• Lemon juice is key—don’t skip it; it lifts the coconut.
• For a drier profile, reduce apricot nectar to 1.5 oz per serving.
• Approx 150–180 calories per serving depending sparkling wine.
Batching (8 servings)
• 16 oz apricot nectar
• 8 oz LAVA Piña Colada Mix
• 2 oz fresh lemon juice
• 1 bottle (750 ml) Champagne or Prosecco, added just before serving
Stir non-sparkling ingredients, chill, then top with bubbles at service.
- Prep Time: 3
- Method: Build and top