Holiday Punch
This jewel-toned punch gets its beautiful, complex flavor from Lambrusco, Byrrh, orange liqueur, and a spiced rosemary simple syrup.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- For The Punch:
- 752mL bottles dry Lambrusco, such as Cleto Chiarli Lambrusco di Sorbara Vecchia Modena , chilled 16 ounces Byrrh Grand Quinquin a, chilled
- 3ounces Grand Marnier or other orange liqueur, chilled
- 8ounces chilled winter simple syrup (see recipe below), or more or less to tase
- 24ounces (2 cans) club soda or tangerine flavored La Croix, chilled
- For The Winter Simple Syrup:
- 1cup light brown sugar
- 1cup water
- 4sprigs fresh rosemary
- 6whole cardamom pods, slightly smashed
- 2star anise
- 2cinnamon sticks
- 1orange, zested
Instructions
Step 1
Gather the simple syrup ingredients.Step 2
Combine the water, brown sugar, rosemary, cardamom, star anise, cinnamon, and orange zest in a medium saucepan over medium-low heat.Step 3
Whisk until the sugar dissolves and simmer for 2 to 3 minutes.Step 4
Remove from the heat and allow to cool completely, leaving the rosemary, spices, and zest to steep in the pot as the syrup cools.Step 5
Place the cooled simple syrup in an airtight container in the fridge until ready to use. Remove the rosemary, spices, and zest from the chilled simple syrup before use. Make the PunchStep 6
Gather the chilled ingredients.Step 7
Combine the Lambrusco, Byrrh, orange liqueur, simple syrup, club soda, and cinnamon in a punch bowl.Step 8
Garnish with an ice mold or ice shards (see below) made using more of the same flavored sparkling water used in this recipe, and serve immediately.