Winter Champagne Punch with Rosemary Honey Syrup
Winter champagne punch lightly sweetened with rosemary honey syrup.
2016 was hard.
I’m really happy to see it go.
This is my last entry for 2016.
And this feels good.
Both my brain.
And my body are craving a new start.
They’re craving fresh energy.
And movement.
I’m so ready to ring in a new year.
How will you be celebrating the start of 2017?
I think I’ll be doing so with a glass of this winter champagne punch in my hand. A bright and citrusy batch cocktail built for a party big or small. It’s an easy recipe to double or even triple. And after the rosemary honey syrup is simmered and cooled, it comes together in less than five minutes. I chose to use honey in place of sugar in the syrup because I love the flavors of citrus and herbs and honey. There’s a certain depth that sugar doesn’t allow here. But if you want to make this vegan or you only have sugar on hand, an equal swap is perfectly doable.
This winter citrus punch is a real dump and pour kind of situation. Garnish liberally with rosemary sprigs and citrus slices. And toss in some fun square ice cubes. And let your guests ladle the night away. If you don’t own a punch bowl or can’t borrow one from a friend, any pourable pitcher will work. This could also be served up in fun martini glasses rimmed with sugar.
Here are few more cocktails from my archives that would also be New Years appropriate. See you in 2017 folks. Peace, love, magic. xx
Golden Bubbles Champagne Cocktail
Vanilla Coffee Martinis with Salted Cocoa Rims
Black Peppercorn + Cranberry Shrub Cocktails
This post was in partnership with Absolut. Enjoy responsibly.
Winter Champagne Punch with Rosemary Honey Syrup
Any champagne, or dry sparkling wine will work in this recipe. If you want to mix the punch beforehand, combine all of the ingredients except the champagne and ice. Refrigerate and add in the last two ingredients right before you're ready to serve.
Ingredients
- 1 cup Absolut Vodka
- 1 cup orange juice
- 1 cup rosemary honey syrup {see notes}
- 1 bottle champagne or prosecco
- orange slices, for garnish
- rosemary sprigs, for garnish
- ice
Directions
Mix all of the ingredients together in a punch bowl.
Serve chilled.
Enjoy responsibly.
Recipe Notes
To make the rosemary honey syrup combine 1 cup of filtered water, 1 cup honey {or sugar cane} with 5 sprigs rosemary in a small pot. Bring the mixture to a gentle boil and then simmer for 5 minutes. Stir, and strain out the rosemary and cool completely. This will stay good in an airtight container in the refrigerator for up to 7 days.
The post is sponsored by Absolut; all opinions are my own.
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