Print
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.
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Ingredients
- 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
Honey Ginger Rosemary Syrup
- 1 cup honey
- 1 cup water
- 4 ” fresh ginger peeled and sliced
- ½ cup fresh rosemary sprigs
Rosemary Ice Wreath
- 1/3 cup fresh cranberries
- 1 bunch fresh rosemary sprigs
- 2-3 cups water
Instructions
-
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.
Honey Ginger Rosemary Syrup
-
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.
Rosemary Ice Wreath
-
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.