Ingredients:

  • 1 cup (200 g) Granulated Sugar
  • 1 cup (240 ml) Water
  • 1/2 cup (60 g) Fresh Cranberries (frozen is fine)
  • 4 pods Whole Star Anise
  • 1 large Cinnamon Stick
  • 5 fl oz (375 ml) London Dry Gin (good quality)
  • 17 fl oz (500 ml) Unsweetened Cranberry Juice
  • 4 fl oz (120 ml) Fresh Orange Juice
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • Approx. 750 ml bottle Chilled Dry Prosecco or Cava (for serving)
  • 1/2 cup (75 g) Frozen Cranberries (for garnish)
  • 8 slices Orange Slices or Wheels (for garnish)
  • 8 small sprigs Fresh Rosemary Sprigs (for garnish)

Instructions:

  1. In a saucepan, combine the sugar, water, fresh cranberries, star anise, and cinnamon stick. Bring the mixture to a low simmer over medium heat, stirring until the sugar is completely dissolved (about 3-4 minutes).
  2. Reduce heat to low and continue to simmer gently for 5 minutes, lightly crushing the cranberries with the back of a spoon to release their color and flavor.
  3. Remove the mixture from heat and allow the syrup to cool slightly. Strain the mixture through a fine-mesh sieve into an airtight container, discarding the solids. Refrigerate the spiced syrup for at least 2 hours, or until thoroughly chilled.
  4. In the large pitcher or punch bowl, combine the Gin, unsweetened cranberry juice, fresh orange juice, fresh lemon juice, and the chilled Spiced Cranberry Syrup.
  5. Stir or gently whisk the ingredients together until thoroughly combined. Taste the mixture and adjust sweetness or acidity if necessary. Cover the punch base and refrigerate until ready to serve (at least 30 minutes).
  6. Fill highball glasses or cocktail coupes halfway with fresh ice or frozen cranberries. Pour the chilled Gin Punch base into each glass, filling them about two-thirds full.
  7. Top each drink with the chilled Prosecco or Sparkling Wine. Gently stir once. Garnish each serving with an orange wheel and a small sprig of fresh rosemary. Gently slap the rosemary sprig before adding it to release its aroma.