Matt Taylor-Gross

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.

Yield: makes 8-10 cocktails
Time: 1 hours


For the rosemary-infused simple syrup:

  • 12 cup granulated sugar
  • 3 sprigs fresh rosemary

For the punch:

  • 34 cup fresh lime juice
  • 34 cup rosemary-infused simple syrup
  • 1 cup pure cranberry juice
  • 14 cup dry vermouth
  • 2 cups gin, preferably Plymouth
  • 1 cup champagne or prosecco
  • Rosemary sprigs, for garnish
  • Fresh cranberries, for garnish


  1. 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.
  2. Combine lime and cranberry juices, rosemary simple syrup, and dry vermouth in large punch bowl and stir to combine.
  3. Immediately before serving, add a few generous scoops of ice and top with champagne.
  4. Garnish with rosemary sprigs and fresh cranberries.