Remember the Seabreeze? It was born of Massachusetts’ wealth of cranberries. Swap the drink’s vodka base for gin and rosemary-infused simple, add lime to tarten it up even more, and then dump a bunch of champagne on top. Now you have a much-improved Seabreeze that would tempt the most teetotaling pilgrim.
Cape Cod Royale Punch
This elegant take on Massachusetts' cranberry-forward Seabreeze recipe swaps vodka for gin and rosemary-infused simple syrup—all topped with champagne.
Yield: makes 8-10 cocktails
Time:
1 hour
For the rosemary-infused simple syrup:
- 1⁄2 cup granulated sugar
- 3 sprigs fresh rosemary
For the punch:
- 3⁄4 cup fresh lime juice
- 3⁄4 cup rosemary-infused simple syrup
- 1 cup pure cranberry juice
- 1⁄4 cup dry vermouth
- 2 cups gin, preferably Plymouth
- 1 cup champagne or prosecco
- Rosemary sprigs, for garnish
- Fresh cranberries, for garnish
Instructions
- Make the rosemary-infused simple syrup: combine ½ cup water and sugar in a small pot. Heat over medium-high flame, stirring to dissolve the sugar. When it comes to a simmer, stir in 3 rosemary sprigs and remove from heat. Set aside until cool and strain.
- Combine lime and cranberry juices, rosemary simple syrup, and dry vermouth in large punch bowl and stir to combine.
- Immediately before serving, add a few generous scoops of ice and top with champagne.
- Garnish with rosemary sprigs and fresh cranberries.
