Cape Cod Royale Punch

  • Serves

    makes 8-10 cocktails

  • Cook

    1 hour


By Leslie Pariseau

Published on November 23, 2016

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.


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


Step 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.

Step 2

Combine lime and cranberry juices, rosemary simple syrup, and dry vermouth in large punch bowl and stir to combine.

Step 3

Immediately before serving, add a few generous scoops of ice and top with champagne.

Step 4

Garnish with rosemary sprigs and fresh cranberries.

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