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Citrus and Thai-Chile Sparkler

  • Yield: Makes 16
Citrus and Thai-Chile Sparkler

Photography: Christopher Baker

Source: Martha Stewart Weddings, Winter 2012


  • 2 tablespoons sugar
  • 1/2 Thai chile, diced
  • 1 fresh pineapple (about 32 ounces)
  • 2 oranges, peeled, white pith remaining
  • 1/2 grapefruit, peeled, white pith remaining
  • 2 limes, peeled, white pith remaining
  • 1 ounce yuzu juice, fresh or frozen
  • 3 bottles (750 ml) Champagne


  1. Bring 2 tablespoons water, sugar, and chile to a simmer in a small saucepan; strain. Discard chile.

  2. In a juicer, juice pineapple, oranges, grapefruit, and lime; strain. Add yuzu juice and chile-sugar syrup.

  3. To serve, place 2 ounces citrus-chile mixture in each Champagne flute, and top with Champagne (about 5 ounces).

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