Go Back
Print
Winter in Paradise Punch | Taste and Tipple

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.

Course Drinks
Cuisine Caribbean
Keyword Rum, Sparkling Wine, Wine Cocktails
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 drinks
Author Yvonne Langen

Ingredients

  • 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

Spicy Clementine Cordial

  • 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

Honey, Thyme & Vermouth Syrup

  • 1 cup honey
  • 1 cup dry vermouth
  • ½ cup fresh thyme sprigs

Instructions

  1. Prepare citrus ice ring by filling a Bundt pan halfway with water, add sliced citrus of your choosing, freeze until solid – approx. 24 hours.
  2. Add all ingredients to a punch bowl and stir well to combine. Gently add the citrus ice ring.
  3. Serve in punch glasses and garnish with fresh basil and a dehydrated orange wheel.

Spicy Clementine Cordial

  1. Combine all ingredients in a medium saucepan (including all citrus peels) over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for 15-20 minutes until syrup is slightly thickened.
  3. Remove from heat and let cool to room temperature.
  4. Remove solids and fine strain into an airtight container. Store in the fridge for up to 3 weeks.

Honey, Thyme & Vermouth Syrup

  1. 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.
  2. Remove from heat and let cool to room temperature.
  3. Remove solids and fine strain into an airtight container. Store in the fridge for up to 1 month.