Our tribute to the classic red holiday punch. Macerating berries and herbs in alcohol is the most popular way to prepare a base. You can then have fun creating your own festive ice ring.
|oz||Menaud Vodka infused with blueberries, cranberries, sage, and thyme*|
|oz||Menaud Camerise liqueur|
|oz||dry sparkling wine or dry cider|
|ice ring||with twigs of rosemary and cranberries|
*VODKA INFUSED WITH BERRIES AND HERBS
For 17 servings: pour 25.5 oz (or the entire bottle) of Menaud Vodka into a large airtight bowl and add 1 cup of blueberries, 1 cup of cranberries, 10 sage leaves, and 4 sprigs of thyme.
Lightly mash the berries using a pestle.
Let macerate for 2 to 3 hours while stirring occasionally.
When the desired taste is reached, strain the liquid.
Place the zest of 3 lemons and 2 oranges in an airtight plastic bag.
Add a cup of white sugar and make sure the zest is thoroughly coated to extract the oils.
Let rest for 30 to 60 minutes.
Add the lemon juice to dissolve the sugar.
Strain the liquid.
*The Oleo Saccharum can be kept in the fridge for 3 to 4 weeks.*
Create your own ice ring and let chill in the freezer.
In a punch bowl, combine the infused Menaud Vodka, Menaud Camerise, and Oleo Saccharum.
Once the ice ring is ready, place in the bowl.
Pour the sparkling wine or cider into the bowl and enjoy.