Skip a pricey open bar and let guests help themselves to this spiked punch served in a striking bowl instead. They'll think "how chic!" not "how cheap!"
- Yield: Makes 6 drinks
Photography: Bryan Gardner
- 1/2 cup sugar
- 1 large rosemary sprig
- 1 cup fresh lemon juice (from about 12 lemons)
- 3 cups London dry gin
- 1 cup orange juice
- Orange slices, for garnish
- Rosemary sprigs, for garnish
Bring sugar and 1/2 cup water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Remove from heat. Add rosemary sprig and let steep for 2 hours; remove sprig. Refrigerate simple syrup up to 2 weeks.
Combine lemon juice, gin, orange juice, and simple syrup in a punch bowl. Garnish bowl and glasses with orange slices and rosemary sprigs, if desired. Add ice cubes as needed to keep chilled.