Ingredients:

  • 1 cup (200 g) Granulated Sugar (for syrup)
  • 1 cup (240 mL) Water (for syrup)
  • 3 Cinnamon Sticks
  • 5 whole Star Anise
  • 1 tbsp (5 g) Cloves
  • 10 fl oz (300 mL) Premium Dry Gin
  • 20 fl oz (600 mL) 100% Cranberry Juice (unsweetened)
  • 5 fl oz (150 mL) Freshly Squeezed Lemon Juice (strained)
  • 4 fl oz (120 mL) Spiced Simple Syrup (cooled)
  • 1 bottle (750 mL) Prosecco, Cava, or Dry Sparkling Wine (chilled)
  • Ice (large cubes or a block)
  • 2 Mandarins or Oranges, thinly sliced
  • 8 sprigs of fresh Rosemary (for fragrance and garnish)
  • Extra fresh Cranberries (for visual appeal)

Instructions:

  1. In a medium saucepan, combine the sugar, water, cinnamon sticks, star anise, and cloves.
  2. Bring the mixture to a gentle boil over medium heat, stirring until the sugar is completely dissolved (about 2-3 minutes).
  3. Reduce the heat immediately to low and let the syrup gently simmer for 5 minutes. Remove from the heat, cover, and allow the spices to steep for an additional 20-30 minutes for maximum flavor infusion.
  4. Pour the syrup through a fine-mesh sieve into a clean jar, discarding the solids. Allow the Spiced Simple Syrup to cool completely to room temperature before use.
  5. In the large pitcher or punch bowl, combine the Gin, Cranberry Juice, Lemon Juice, and the cooled Spiced Simple Syrup.
  6. Stir the mixture well to combine. Cover the pitcher and refrigerate for at least 60 minutes. This ensures the flavors meld and the base is icy cold.
  7. Just before serving, place a generous amount of ice (or a single large ice block) into the punch bowl or pitcher.
  8. Pour the chilled bottle of Prosecco, Cava, or Sparkling Wine directly into the base mixture. Stir gently once or twice—avoid vigorous stirring to keep the bubbles intact.
  9. Float the mandarin slices and fresh cranberries on top of the punch. Place a sprig of rosemary in each serving glass before ladling the cocktail mixture in. Serve immediately.