Spiked Punch Holiday Drink Cocktail Pear Cirtus Ice Block Flowers Roses Rosemary Party Ideas Chef Ninamarie Recipe

Everything comes back in style—and as it seems, the punch bowl is back. But instead of serving red fructose corn syrup, sitting sadly in the corner of the room, next to the ambrosia salad, step it up a with a craft cocktail. Make your punch the center of attention by displaying your liquid in an inspired way.

Make ‘hanging around punch bowl’ cool again at your next party. Take advantage of the punch bowl not being a fashion faux pas at the moment and prepare your alcoholic beverage of choice in a large batch.

For this recipe, we created a drink with warming seasonal notes, like pear juice and whiskey. Making it perfect for Thanksgiving. I don’t know about you, but I like my family a whole lot better after a few. The fresh grapefruit and lemon juice will keep it light and refreshing so that it keeps the palate wanting more. The ginger and rosemary will give a natural flavor depth with a cool hint. Lastly, vodka has been added because, well, it’s vodka. This fits the bill for the bolder drinkers, the wimpier drinkers and everyone in between.

Making a large custom ice block will keep your punch colder for longer and won’t water it down like regular ice cubes. We added fresh roses and rosemary to ours for a glammed up look.

SPIKED PEAR CITRUS PUNCH
roughly 20 servings

8 C Water
¾ C White Granulated Sugar
5 Sprigs Rosemary
2 TBS Freshly Grated Ginger
4 Grapefruits, juiced & strained
3 Lemons, juiced & strained
2 C Quality Pear Juice (can be found in the organic section of most grocery stores)
300 ML Jack Daniels, or similar
400 ML Vodka

In a large pot, bring water, sugar, rosemary and ginger to a boil. Stir and simmer for 5 minutes to dissolve sugar and infuse flavor. Remove from heat and let cool to room temperature. Strain water to remove rosemary and ginger (now you have flavored simple syrup). Add the grapefruit and lemon juice to the simple syrup. At this point, you can either refrigerator until you’re ready to serve, or move forward with finishing off the punch. *this can be made 1 day prior.

Mix the simple syrup with the remaining ingredients in a large serving/punch bowl,  then add your large ice block. *taste the punch as you add the alcohol to make sure it is not too strong {or weak} for your taste.

To make an ice block:  fill a bowl or plastic container with water and freeze. Make sure it will fit nicely in your punch bowl. If you want to add some swag to your ice block, use distilled water, so it’s not cloudy. Fill up your bowl or container half way with water and add the flowers (or herbs, lemon slices, berries, etc.). The flowers will most likely float on the top, having only half of the flowers below the water line. Place in freezer to freeze. Once frozen, add more water to cover the remainder of the flowers and return to freezer to freeze the rest of the water. Once everything is fully frozen, now you have your ice block. *If you’re having trouble removing your ice from the mold, just run a little warm water under it to loosen it up and it will slide right out.

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