Rosemary-Citrus Punch

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
Rosemary-Citrus Punch

Photography: Bryan Gardner

Source: Martha Stewart Weddings, Winter 2013

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

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