Christmas Cocktails: Sparkling Cranberry Gin Punch

Instructions:

1. In a medium saucepan, combine the sugar and water. Stir over medium heat until the sugar is fully dissolved and the mixture is clear. Do not boil vigorously.
2. Remove the pan from the heat immediately. Add the four large, bruised rosemary sprigs, ensuring they are submerged.
3. Let the syrup steep for 30–45 minutes to infuse the flavor. Strain the syrup through a fine-mesh sieve into a clean container, discarding the spent rosemary.
4. Allow the syrup to cool completely (ideally chilling it in the fridge for 30 minutes) before using.
5. In your large pitcher or punch bowl, combine the measured Gin, Cranberry Juice, and Fresh Lime Juice.
6. Stir in the 4 oz of cooled Rosemary Simple Syrup. Taste the punch base and adjust sweetness if necessary.
7. Cover the punch base and refrigerate for a minimum of 60 minutes. This chilling time is crucial for the flavors to marry and ensure the punch is ice-cold.
8. Just before serving, add a generous amount of large ice cubes or a single ice block to the pitcher or punch bowl.
9. Pour the entire bottle of chilled Sparkling Wine directly into the punch bowl. Stir gently to combine without flattening the fizz.
10. Ladle the mixture into individual glasses. Garnish each serving with 2–3 fresh cranberries and a small, festive sprig of rosemary. Serve immediately.