Ingredients:

  • 1 cup Water
  • 1 cup Granulated Sugar
  • 4 large sprigs Fresh Rosemary
  • 3 pods Star Anise (optional)
  • 2 cups High-Quality Bourbon or Rye Whiskey
  • 4 cups 100% Pure Cranberry Juice (unsweetened)
  • 1 cup Freshly Squeezed Orange Juice
  • 1/2 cup Freshly Squeezed Lemon Juice
  • 1 bottle (750 ml) Chilled Sparkling Wine (Prosecco or Cava)
  • Fresh Cranberries (for garnish)
  • Thinly Sliced Oranges and Apples (for garnish)

Instructions:

  1. Infuse the Syrup: Combine the water, sugar, rosemary sprigs, and star anise in a saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar is fully dissolved (approx. 3-4 minutes).
  2. Steep and Chill Syrup: Remove the saucepan from the heat and let the mixture steep for 30 minutes. Strain the syrup through a fine-mesh sieve into a clean jar, discarding the solids. Allow the syrup to cool completely in the refrigerator (at least 1 hour).
  3. Combine the Base: In a large pitcher or non-reactive container, combine the Bourbon (or Rye), pure cranberry juice, orange juice, and lemon juice. Stir well.
  4. Sweeten and Balance: Add the cooled Spiced Rosemary Syrup (start with 1/2 cup). Stir thoroughly. Taste the mixture and adjust sweetness if desired, adding syrup 1 tablespoon at a time.
  5. Chill the Base: Cover the punch mixture tightly and refrigerate for a minimum of 4 hours, or preferably overnight. The punch must be fully chilled before serving.
  6. Garnish and Serve: Just before serving, transfer the chilled punch base to your serving vessel (punch bowl). Add the sliced oranges, apples, and fresh cranberries.
  7. Top Up: Slowly pour in the entire bottle of chilled Sparkling Wine (or soda water). Give one final, gentle stir and serve immediately over fresh ice cubes in short tumblers or wine glasses.