2022 Let’s Get Blitzen: Cocktail Advent Calendar – Day 17 – Red-Nosed Punch. It’s the last Saturday in December before Christmas Eve so I’m going to go out on a limb and guess that you probably have a party to go to tonight. If you’re looking to take home the title of best guest or host with the most, go ahead and stir up a big ol’ bowl of this Red-Nosed Punch.
If you’re hosting a crowd, double the recipe. This is a balanced and dangerously drinkable sparkling punch.
Seasonal citrus in the form of blood oranges and lemons bring acid, St-Rémy Signature brandy offered a spirited backbone with an assist from rounded orange flavour and dry sweetness from Cointreau, Campari adds bitterness for balance and sparkling wine delivers a bubbly finish.
I just so happen to be headed to a holiday party this evening and I trust the hosts and other revellers will thoroughly enjoy this contribution to the merry-making.
If you’re looking for other pitcher/punch bowl cocktails, check out some of these recipes from the Taste & Tipple archives:
I was on the hunt for a proper punch bowl for quite some time before I unearthed the version pictured here at an antique shop in Perth. It was only $35 for this enormous punch bowl and 12 cups. It also came with a smaller footed bowl – which I assume is intended or ice? Unclear.
While my glassware collection overfloweth, I always keep an eye out for interesting vintage pieces with great dimensionality, patina, or detailing. The cut crystal captures the light beautifully and makes for eye-catching visuals. Sourcing props from vintage/antique sellers is also a great way to shop sustainably and is often more affordable than buying new.
If you are looking for vintage glassware/barware, be prepared to cope with odd numbers as there’s usually some attrition over time. What was once a set of 6 coupes may have been whittled down to 3 or 5 due to breakage. You can also anticipate some signs of of wear and tear like small dings or scuffs – but I think these characteristics add to the charm.
Comment below or shoot me a message on Instagram if you’d like me to share some of my recommendations for the best spots for vintage glassware/barware hunting and I’ll compile a list in the New Year!
Join me tonight on Instagram Stories at 5 p.m. as I serve up this Red-Nosed Punch!
If you’re hosting a holiday party this season or want to be crowned “best guest” – stir up a batch of this red-nosed punch. A balanced crowd-pleaser with good acidity, bitterness, subtle sweetness, and a bubbly finish.
- ½ cup St-Rémy Signature
- ¼ cup Cointreau
- ¼ cup Campari
- 1 cup blood orange juice
- ¼ cup lemon juice
- ¼ cup honey ginger rosemary syrup
- 1 bottle prosecco chilled
- Garnish: rosemary ice wreath
- 1 cup honey
- 1 cup water
- 4 ” fresh ginger peeled and sliced
- ½ cup fresh rosemary sprigs
- 1/3 cup fresh cranberries
- 1 bunch fresh rosemary sprigs
- 2-3 cups water
Add all ingredients, excluding prosecco, to a large punch bowl. Stir to combine.
Add rosemary ice wreath to the punch bowl.
Pour in chilled prosecco and stir to combine.
Combine honey, water, ginger, and rosemary sprigs in a small saucepan over medium heat. Bring to a simmer, stirring often, for 10 minutes. Remove from heat and let sit at room temperature until completely cool.
Remove rosemary sprigs and ginger, store syrup in an airtight container in the fridge for up to three weeks.
Fill a Bundt pan two-thirds full with water. Add rosemary sprigs to create a wreath shape. Tuck fresh cranberries into the “wreath”.
Freeze until solid – about 1-2 days.
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