Drink of the Week: Vixen Punch

Photo: Photo by Lara Ferroni

November 21, 2014

We’re feeling especially festive this holiday season, partly because our newest book, Cocktails for the Holidays, is now on shelves (get your copy—and one for a friend—here). A collection of holiday recipes specially created by talented bartenders around the world, each drink embraces the seasonal spirit—think festive sparklers, party-ready punches and cocktails full of winter flavors. Today’s Drink of the Week—the Vixen Punch—is one of the recipes featured, and it also happens to be the cover cocktail on the Nov/Dec 2014 issue of Imbibe. Combining vodka, Aperol and rosemary-infused cranberry juice with fresh citrus, simple syrup and seltzer, it’s the perfect crowd-friendly, mix-ahead party punch to kick off our—and your—holiday season.

Vixen

3 cups vodka

12 oz. rosemary-infused cranberry juice (see below)

8 oz. Aperol

4 oz. simple syrup (1:1)

2 oz. fresh lemon juice

2 cups soda water (optional)

Tools: large pitcher, punch bowl

Glass: rocks

Garnish: fresh cranberries and lemon wheels

Combine the first five ingredients in a large pitcher and refrigerate until chilled. Pour into a large punch bowl filled with large ice cubes and stir, Add the soda water, if desired. Float fresh cranberries and lemons wheels as garnish.

Rosemary-Infused Cranberry Juice

4 (12-oz.) bags frozen or fresh cranberries

8 cups water

10 sprigs fresh rosemary

Combine the cranberries with 4 cups of the water in a large pot. Cook over medium-high heat, stirring frequently so as not to burn the fruit. When the cranberries soften and become mushy, add the remaining 4 cups of water and the rosemary. Bring the mixture to a boil, remove from heat and cool for 15 minutes. Strain the juice into a glass bottle, discarding the berries and rosemary. Cover and refrigerate for up to 2 weeks.

Ryan Goodspeed, The Cypress Room, Miami