Christmas Eve Champagne Punch

I'm sort of a Christmas junkie. I get my decorations up the week after Thanksgiving (hey, I'm no monster) and they don't come down until 12th Night at the earliest. We've been working long and hard on our house this past year, and to show off our latest achievement (a complete master bedroom renovation), we hosted a cozy Christmas Eve party. To put everyone in the holly, jolly spirit, we put together this Champagne Punch, which after crowd-sourcing reviews, was a big hit. Here's how to do it.

Christmas Eve Champagne Punch
2 cups Rosemary Simple Syrup (recipe below)
2 cups orange liqueur, preferably Grand Marnier
1tbsp Angostura bitters
1/4 cup lime juice
2.5 bottles (750mL) sparkling wine (choose something traditional method, such as Cava, Prosecco, or Cremant)

In a punch bowl, combine first 4 ingredients over ice. Pour on sparkling wine, combining gently so as not to release too much bubble. For the best ice to use, see the "ice wreath" note below. Cubes are NOT ideal.

The aftermath of our punch

Rosemary Simple Syrup
2 cups sugar
3 cups water
6 rosemary sprigs, coarsely chopped
Bring water to a simmer on the stove, and stir in sugar. Once dissolved, remove from heat and stir in the rosemary sprigs, bruising them a little as you stir. Let cool, then funnel into large mason jar or bottle with lid. Allow to steep at room temperature for two days, gently agitating a few times a day to reincorporate rosemary. Strain before serving.

Ice Wreath
As I mentioned before and will iterate again, ice cubes are NOT desirable as they melt very quickly, and therefore don't do much for cooling. Plus, they end up watering things down. Instead, try creating a fancy ice wreath for this festive holiday punch. In an attractive bundt pan, layer sliced limes and oranges. Fill 1/3 full with water, sprinkle in some cranberries and rosemary sprigs, and allow to set in the freezer for two hours or so. Once hardened, create another layer and freeze thoroughly. Allow to sit 5 minutes at room temperature before inverting over your punch bowl. The wreath should fall right out! As it melts, the fruit will begin to float around the bowl; continuing to flavor your punch!

The Satsuma Sidecar

Recipe makes two cocktails!

sat·su·ma

satˈso͞omə,ˈsatsəmə/

noun.    a tangerine of a hardy loose-skinned variety, originally grown in Japan. Also grown commonly in the American Southeast.

Satsuma Syrup 

*A modification of Ina Garten's Marmalade Recipe

Yield: 8 (10oz) jars

2lb ripe Satsumas

2 lemons

8 cups water

8 cups sugar

Special Equipment:
8 (10oz) Mason Jars with lids (sterilized)
Jar Funnel and Tongs (sterilized)

Method:
Cut satsumas and lemons in half crosswise, then into very thin half moon slices. Discard any seeds as you go. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.

The next day, bring the mixture back to a boil. Reduce heat to low and simmer uncovered for about 2 hours. Turn heat up to medium and boil gently, stirring often for 30 minutes, and skimming off any foam that forms on top.

Remove from heat, and ladle into sterilized jars and seal. The heat from the syrup should cause the lids to seal, but if not, boil completely sealed and submerged for 5 minutes. Once sealed the syrup is shelf-stable for up to one year.