Here’s a lovely holiday punch recipe that Romaine developed for our recent Friendsgiving fête. This punch has a tart cranberry base that is lightly sweetened with a homemade cranberry cordial. The bitter notes are derived from the addition of Campari, which complements the natural bitterness of cranberries, and the warm spices add a roundness that balances the sweet and tart flavors. He added cider just before serving for a lovely effervescence. I made an ice wreath for flourish and practical chilling (a larger piece of ice will melt slowly and dilute the punch less quickly). We served this punch in a 1940s-era punch bowl that my father-in-law, Frank, gifted me, which made the whole punch service feel opulent. Since the punch was low ABV, we were able to imbibe freely and still indulge in wine after.
Romaine said his punch was inspired two recipes: Poor Richard A Minnesota Goodbye (especially the first one, which is from a pretty well known bar in Atlanta).
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Romaine’s holiday punch
Recipe Type: Cocktail
Servings: 110 oz (served 9 generously at my fête)
Ingredients
16 oz unsweetened cranberry juice (+ more to taste) (not cranberry cocktail)
8 oz fresh cranberries
White sugar
Whole warm spices (1 cinnamon stick, a few cloves, a couple star anise)
64 oz very dry hard cider (We used 4 tallboy cans of Citizen Cider Wit's Up)
18 oz Red (Rosso) Vermouth
4 oz Campari
Equipment
Small saucepan or pot that holds 1.5-2 quarts
Scale
Measuring cups
Quart size mason jar to store the cordial
Container to serve punch (punch bowl or pitcher)
Instructions
Make the cordial
Toast warm spices in a small pot or saucepan over low heat until fragrant.
Add 2 cups of cranberry juice and fresh cranberries to the pot with the toasted spices.
Increase the heat to medium and cook until cranberries burst and the volume of the mixture decreases by about 1/3 (10-15 mins).
Put a heatproof bowl on a scale, zero it, then filter the cranberry mixture through a fine sieve into the bowl.
After the mixture has drained and while the mixture is still hot, add an equal weight of sugar to the cranberry mix, and stir until dissolved.
This cordial will keep in the fridge for a few weeks. It can also be used for a nice soda.
Assemble the punch
In a punch bowl, combine 1.5 cups (10oz) of cranberry cordial, Campari and vermouth. When ready to serve, add ice, and pour in all of the cider. Stir gently. If it's too sweet for you, add unsweetened cranberry juice a few ounces at a time until it's just right
Improved Cape Codder (Bonus Recipe and another use for the rest of the cordial)
1 1/2 oz gin
3/4 oz cranberry cordial
1/2 oz unsweetened cranberry juice
Tonic water
—
Fill Collins/Highball glass with ice
Add a splash of tonic water to the glass
Add cranberry cordial, cranberry juice, and gin, stir to combine
Top with tonic, gently stir to incorporate. Garnish with rosemary sprig or orange peel