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!
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
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Add all ingredients, excluding prosecco, to a large punch bowl. Stir to combine.
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Add rosemary ice wreath to the punch bowl.
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Pour in chilled prosecco and stir to combine.
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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.
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Remove rosemary sprigs and ginger, store syrup in an airtight container in the fridge for up to three weeks.
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Fill a Bundt pan two-thirds full with water. Add rosemary sprigs to create a wreath shape. Tuck fresh cranberries into the “wreath”.
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Freeze until solid – about 1-2 days.
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