What’s hot this holiday hosting season? One word: punch. Join the party with this festive, rosemary ginger version, and let your guests play barkeep.<img class=”alignnone” src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” alt=”” width=”600″ height=”600″ data-mce-src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” />Inspired by the punch craze, we crafted this recipe: a take on traditional champagne punch with seasonal citrus, herbaceous and woody rosemary, and warm and spicy fresh ginger. We suggest paying homage to 1950s-style entertaining and serving it in a vintage punch bowl, but a pitcher or a drink dispenser work just as well. So mix it up, set it out, and let your guests help themselves.<strong>Rosemary Ginger Sparkling Punch</strong><br />
<em>Serves 15</em><strong>Ingredients:</strong><li>1 cup sugar</li><li>2 tablespoons rosemary leaves, roughly chopped</li><li>1 two-inch piece of ginger, thinly sliced</li><li>2 bottles dry sparkling wine (such as brut champagne or cava)</li><li>2 cups ginger ale</li><li>2 cups fresh-squeezed orange juice</li><li>Orange slices and rosemary sprigs, for garnish</li>
1. Combine sugar, rosemary leaves, and ginger in a small saucepan with 1 cup of water. Cook over low heat, stirring occasionally, until sugar dissolves. Set the syrup aside to steep for at least 1 hour.2. Strain the syrup into a punch bowl or a pitcher, and add the remaining ingredients. Mix well, and garnish with orange slices and rosemary sprigs, if desired.<i>Note: Strained syrup can be made ahead and kept in the refrigerator, covered, up to 1 week.</i><em>Photography by Manuel Rodriguez</em>
What’s hot this holiday hosting season? One word: punch. Join the party with this festive, rosemary ginger version, and let your guests play barkeep.<img class=”alignnone” src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” alt=”” width=”600″ height=”600″ data-mce-src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” />Inspired by the punch craze, we crafted this recipe: a take on traditional champagne punch with seasonal citrus, herbaceous and woody rosemary, and warm and spicy fresh ginger. We suggest paying homage to 1950s-style entertaining and serving it in a vintage punch bowl, but a pitcher or a drink dispenser work just as well. So mix it up, set it out, and let your guests help themselves.<strong>Rosemary Ginger Sparkling Punch</strong><br />
<em>Serves 15</em><strong>Ingredients:</strong><li>1 cup sugar</li><li>2 tablespoons rosemary leaves, roughly chopped</li><li>1 two-inch piece of ginger, thinly sliced</li><li>2 bottles dry sparkling wine (such as brut champagne or cava)</li><li>2 cups ginger ale</li><li>2 cups fresh-squeezed orange juice</li><li>Orange slices and rosemary sprigs, for garnish</li>
1. Combine sugar, rosemary leaves, and ginger in a small saucepan with 1 cup of water. Cook over low heat, stirring occasionally, until sugar dissolves. Set the syrup aside to steep for at least 1 hour.2. Strain the syrup into a punch bowl or a pitcher, and add the remaining ingredients. Mix well, and garnish with orange slices and rosemary sprigs, if desired.<i>Note: Strained syrup can be made ahead and kept in the refrigerator, covered, up to 1 week.</i><em>Photography by Manuel Rodriguez</em>
What’s hot this holiday hosting season? One word: punch. Join the party with this festive, rosemary ginger version, and let your guests play barkeep.<img class=”alignnone” src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” alt=”” width=”600″ height=”600″ data-mce-src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” />Inspired by the punch craze, we crafted this recipe: a take on traditional champagne punch with seasonal citrus, herbaceous and woody rosemary, and warm and spicy fresh ginger. We suggest paying homage to 1950s-style entertaining and serving it in a vintage punch bowl, but a pitcher or a drink dispenser work just as well. So mix it up, set it out, and let your guests help themselves.<strong>Rosemary Ginger Sparkling Punch</strong><br />
<em>Serves 15</em><strong>Ingredients:</strong><li>1 cup sugar</li><li>2 tablespoons rosemary leaves, roughly chopped</li><li>1 two-inch piece of ginger, thinly sliced</li><li>2 bottles dry sparkling wine (such as brut champagne or cava)</li><li>2 cups ginger ale</li><li>2 cups fresh-squeezed orange juice</li><li>Orange slices and rosemary sprigs, for garnish</li>
1. Combine sugar, rosemary leaves, and ginger in a small saucepan with 1 cup of water. Cook over low heat, stirring occasionally, until sugar dissolves. Set the syrup aside to steep for at least 1 hour.2. Strain the syrup into a punch bowl or a pitcher, and add the remaining ingredients. Mix well, and garnish with orange slices and rosemary sprigs, if desired.<i>Note: Strained syrup can be made ahead and kept in the refrigerator, covered, up to 1 week.</i><em>Photography by Manuel Rodriguez</em>
What’s hot this holiday hosting season? One word: punch. Join the party with this festive, rosemary ginger version, and let your guests play barkeep.<img class=”alignnone” src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” alt=”” width=”600″ height=”600″ data-mce-src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” />Inspired by the punch craze, we crafted this recipe: a take on traditional champagne punch with seasonal citrus, herbaceous and woody rosemary, and warm and spicy fresh ginger. We suggest paying homage to 1950s-style entertaining and serving it in a vintage punch bowl, but a pitcher or a drink dispenser work just as well. So mix it up, set it out, and let your guests help themselves.<strong>Rosemary Ginger Sparkling Punch</strong><br />
<em>Serves 15</em><strong>Ingredients:</strong><li>1 cup sugar</li><li>2 tablespoons rosemary leaves, roughly chopped</li><li>1 two-inch piece of ginger, thinly sliced</li><li>2 bottles dry sparkling wine (such as brut champagne or cava)</li><li>2 cups ginger ale</li><li>2 cups fresh-squeezed orange juice</li><li>Orange slices and rosemary sprigs, for garnish</li>
1. Combine sugar, rosemary leaves, and ginger in a small saucepan with 1 cup of water. Cook over low heat, stirring occasionally, until sugar dissolves. Set the syrup aside to steep for at least 1 hour.2. Strain the syrup into a punch bowl or a pitcher, and add the remaining ingredients. Mix well, and garnish with orange slices and rosemary sprigs, if desired.<i>Note: Strained syrup can be made ahead and kept in the refrigerator, covered, up to 1 week.</i><em>Photography by Manuel Rodriguez</em>
What’s hot this holiday hosting season? One word: punch. Join the party with this festive, rosemary ginger version, and let your guests play barkeep.<img class=”alignnone” src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” alt=”” width=”600″ height=”600″ data-mce-src=”https://okl.scene7.com/is/image/OKL/119%2D04a%2DCHRISTMAS%5FCOCKTAILS%5FFULL%5FRGB%5FRT%5FLLHcrop?$%5FLLH%5FObsessions$” />Inspired by the punch craze, we crafted this recipe: a take on traditional champagne punch with seasonal citrus, herbaceous and woody rosemary, and warm and spicy fresh ginger. We suggest paying homage to 1950s-style entertaining and serving it in a vintage punch bowl, but a pitcher or a drink dispenser work just as well. So mix it up, set it out, and let your guests help themselves.<strong>Rosemary Ginger Sparkling Punch</strong><br />
<em>Serves 15</em><strong>Ingredients:</strong><li>1 cup sugar</li><li>2 tablespoons rosemary leaves, roughly chopped</li><li>1 two-inch piece of ginger, thinly sliced</li><li>2 bottles dry sparkling wine (such as brut champagne or cava)</li><li>2 cups ginger ale</li><li>2 cups fresh-squeezed orange juice</li><li>Orange slices and rosemary sprigs, for garnish</li>
1. Combine sugar, rosemary leaves, and ginger in a small saucepan with 1 cup of water. Cook over low heat, stirring occasionally, until sugar dissolves. Set the syrup aside to steep for at least 1 hour.2. Strain the syrup into a punch bowl or a pitcher, and add the remaining ingredients. Mix well, and garnish with orange slices and rosemary sprigs, if desired.<i>Note: Strained syrup can be made ahead and kept in the refrigerator, covered, up to 1 week.</i><em>Photography by Manuel Rodriguez</em>
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