Vixen Punch

Name: Vixen Punch
Yield: 10
Cuisine: American

Recipe: Ryan Goodspeed , The Cypress Room , Miami

Photo: Lara Ferroni

December 09, 2014

This vodka punch is featured in our book, Cocktails for the Holidays, a collection of holiday recipes from talented bartenders around the world—think festive sparklers, party-ready punches and cocktails full of seasonal flavors. Combining vodka, Aperol and rosemary-infused cranberry juice with fresh citrus, simple syrup and seltzer, this party-ready punch is the perfect crowd-friendly, mix-ahead punch for holiday gatherings.

Ingredients

3 cups vodka
12 oz. rosemary-infused cranberry juice
8 oz. Aperol
4 oz. simple syrup (1:1)
2 oz. fresh lemon juice
2 cups soda water (optional)
***
Rosemary-Infused Cranberry Juice:
4 (12-oz.) bags frozen or fresh cranberries
8 cups water
10 sprigs fresh rosemary

Tools:large pitcher, punch bowl
Glass:rocks
Garnish:fresh cranberries and lemon wheels

Preparation

Combine the first 5 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: 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.