Christmas Punch

'Tis the season to jingle all the way to the punch bowl! When it comes to festive gatherings, a spirited Christmas Punch is the merry touch that transforms any soirée into a ho-ho-holiday bash. 

With its cheerful blend of flavors and holiday cheer in every sip, this Christmas Punch recipe is the perfect elixir to make spirits bright. So, let's stir up some magic and pour a little merry into your glass! 

Christmas Punch Recipe

• Prep time: 2 hrs, plus overnight for ice cubes

• Total time: 2 hrs

• Servings: 12

Ingredients

• 2 cups Bourbon of choice

• 4 cups cranberry juice

• 1 1/2 cups water

• Oleo-saccharum 

  • 4 large lemons

  • 8 oz sugar

• For Garnish

  • 8 sprigs rosemary

  • 1 large orange

  • 1 cup frozen cranberries

• For Ice

  • 2s sprig rosemary

  • 1/2 cup cranberries

Instructions

1. Prepare the ice. Distribute the cranberries and rosemary sprigs into a large format ice cream mold of choice. Fill with water and freeze overnight.

2. Prepare the oleo-saccharum. Wash and peel the lemons. In a bowl or mortar and pestle, add lemon peels and sugar. 

3. Massage the lemon peels or smash them until the oils are released. Set the mixture aside for 1-2 hours, a slurry will form. 

4. Prepare the garnishes. Slice the oranges into disks.

5. Once the oleo-saccharum is ready, add the water to the mixture and strain the peels off, reserving the liquid for the punch. Add additional water to reach 2 cups in volume total, and whisk until the sugar is mostly dissolved. 

6. Just before serving, assemble the punch. Add oleo-saccharum, bourbon, cranberry juice, garnishes, and ice to a large punch bowl and enjoy!

Step-by-Step Instructions

Step 1

Prepare the ice. Distribute the cranberries and rosemary sprigs into a large format ice cream mold of choice. Fill with water and freeze overnight.

Step 2

Prepare the oleo-saccharum. Wash and peel the lemons. In a bowl or mortar and pestle, add lemon peels and sugar. 

Step 3

Massage the lemon peels or smash them until the oils are released. Set the mixture aside for 1-2 hours, and a slurry will form. 

Prepare the garnishes. Slice the oranges into disks.

Step 5

Once the oleo-saccharum is ready, add the water to the mixture and strain the peels off, reserving the liquid for the punch. Add additional water to reach 2 cups in volume total, and whisk until the sugar is mostly dissolved. 

Step 6

Just before serving, assemble the punch. Add oleo-saccharum, bourbon, cranberry juice, garnishes, and ice to a large punch bowl and enjoy!

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