This sparkling punch can be prebatched and, for those operators who serve guests with dietary restrictions, can be made in a vegan version.
Winter Champagne Punch
- 8 parts Absolut Vodka (1 cup)
- 8 parts Orange juice (1 cup)
- 8 parts Rosemary simple syrup (1 cup; see note)
- 8 parts Sparkling water (1 cup)
- 1 bottle Champagne (see note)
- Orange slices to garnish
- Rosemary sprigs to garnish
Mix all of the ingredients together in a punch bowl. Serve chilled. NOTE: 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 sparkling water and Champagne. Refrigerate and add in the last two ingredients right before you're ready to serve.
For the rosemary simple syrup:
- 1 cup Filtered water
- 5 sprigs Rosemary
- 1 cup Honey (or Cane sugar; see note)
In a small pot bring the water and rosemary sprigs to a gentle boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes. Then turn the heat off and cool for 5 minutes more. Strain the rosemary out of the water, add in the honey and stir to dissolve. Makes 1 cup. NOTE: Use cane sugar in place of honey to make this vegan. Add the sugar in with the water during the boiling process. Refrigerate in an airtight container for up to one week, until you're ready to use.