2023 Let’s Get Blitzen: Cocktail Advent Calendar – Day 9 – Winter in Paradise Punch. ‘Tis the season for hosting and a punchbowl cocktail like this one is the perfect solution to prevent your guests from going thirsty, without having to spend your entire evening shaking and stirring.
This crowd-friendly cocktail packs a punch thanks to the bold and spicy taste of Fever-Tree Premium Ginger Beer that serves as the star ingredient. Combined with tropical notes of passion fruit, fresh citrus, Thai chilies, basil, and rum, this drink tastes like a day in paradise.
This post is sponsored by Fever-Tree Canada.
Fever-Tree premium mixers are made from the finest, naturally-sourced ingredients from around the world. The Premium Ginger Beer, in particular, is made from a signature blend of three gingers from Cochin, the Ivory Coast, and Nigeria. As with all the products in the Fever-Tree range, the Ginger Beer doesn’t contain any artificial colours, flavours, or sweeteners.
The finished product is not too sweet on the palate with a deep, long-lasting ginger flavour. The spicy clementine cordial serves to amplify the kick from the Fever-Tree Premium Ginger Beer which is balanced by a more mellow sweetener in the form of the honey, thyme & vermouth syrup and the bright, tropical notes of passion fruit juice. Prosecco and a bit of Fever-Tree Premium Club Soda add levity to this crowd-pleasing concoction.
The Fever-Tree Premium Club Soda is especially effective in adding effervescence to this punch as it’s made with soft spring water and high levels of fine carbonation for a clean, crisp taste. Every ingredient you add to a cocktail has a material impact on its flavour and balance. It’s equally important to use premium mixers as it is to use top-quality spirits.
Reaching for premium mixers from Fever-Tree is a great way to ensure you’re not only preserving the complex flavours you’ve built in your cocktail, but enhancing them.
To ensure your guests get the full cocktail experience, add a photogenic citrus ice ring to the punch bowl to keep your drink chilled and appropriately diluted throughout the evening, and set up a garnish station or add your garnish to each punch glass before your guests arrive.
Be sure to join me on my Instagram Stories tonight at 5 pm Eastern as I prepare this Winter in Paradise Punch!
Cheers, friends!
Winter in Paradise Punch
This punch stars bold and spicy Fever-Tree Premium Ginger Beer, made with the finest, naturally-sourced ingredients from around the world. It will take your tastebuds on a trip to paradise.
- 1½ cup passion fruit juice
- ¼ cup spicy clementine cordial
- ¼ cup honey thyme & vermouth syrup
- 1½ cup aged amber rum
- 2 bottles 400 ml Fever-Tree Premium Ginger Beer
- 2 cups prosecco
- 1 can 150 ml Fever-Tree Premium Club Soda
- Garnish: citrus ice ring for punch bowl
- Garnish: basil
- Garnish: dehydrated orange wheel
- 8 limes peeled and juiced (approx. 4 oz lime juice)
- 4 clementines peeled and juiced (approx. 4 oz clementine juice)
- 2- inch piece of fresh ginger peeled and chopped
- 6 cracked cardamom pods
- 1 Thai chili diced
- 1½ cups granulated sugar
- 1 cup honey
- 1 cup dry vermouth
- ½ cup fresh thyme sprigs
-
Prepare citrus ice ring by filling a Bundt pan halfway with water, add sliced citrus of your choosing, freeze until solid – approx. 24 hours.
-
Add all ingredients to a punch bowl and stir well to combine. Gently add the citrus ice ring.
-
Serve in punch glasses and garnish with fresh basil and a dehydrated orange wheel.
-
Combine all ingredients in a medium saucepan (including all citrus peels) over medium heat. Bring to a low boil, stirring frequently.
-
Reduce heat to medium low and let simmer for 15-20 minutes until syrup is slightly thickened.
-
Remove from heat and let cool to room temperature.
-
Remove solids and fine strain into an airtight container. Store in the fridge for up to 3 weeks.
-
Combine all ingredients in a small saucepan over medium-low heat – do not boil. Stir often until honey is fully incorporated, thyme is fragrant and syrup is thickened – about 10 minutes.
-
Remove from heat and let cool to room temperature.
-
Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.
