This Holiday Punch + Rosemary Wreath recipe is a real vibe

A super-festive, seventies-inspired sipper from Leslie Kirchoff to stir up at home.

A super-festive, seventies-inspired sipper from Leslie Kirchoff to stir up at home

(Photography by Leslie Kirchhoff)

This Holiday Punch with a hibiscus flower-filled Rosemary Wreath takes us straight back to the ‘70s. Featured in Leslie Kirchhoff’s book, Disco Cube Cocktails, the festive sipper features what might be the most impressive use of a Bundt pan we’ve ever seen. Plus, the beauty of a party punch is that it’s easy to scale down; so while the holiday party may be on hold, you can still mix this one up one merry night this season.

Holiday Punch + Rosemary Wreath

By Leslie Kirchhoff

When your uncle starts telling stories about his disco-dancing days for the thousandth time, just crab-walk over to this punch bowl and ladle yourself a big glass. No one will even notice you’re gone.


Peppered Cranberry Syrup:

  • 4 cups cranberries (two 12 oz, or 340 g, bags)
  • 1 cup sugar
  • 4 oz apple cider vinegar
  • 2 tbsp peppercorns, coarsely cracked

Rosemary Wreath:

  • 1 tbsp dried hibiscus flowers
  • One 8 cup Bundt pan
  • 1 or 2 bunches rosemary sprigs

For the punch:

  • Four 750 mL bottles prosecco, chilled
  • 24 oz Peppered Cranberry Syrup
  • 16 oz vodka
  • ¾ oz orange bitters
  • 1 Rosemary Wreath


Peppered Cranberry Syrup: 

In a large saucepan over medium-high heat, combine the cranberries, sugar, apple cider vinegar, and peppercorns with 3 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 10 minutes. Remove from the heat and let cool. Refrigerate the mixture for at least 6 hours, or overnight. Strain it twice through a fine-mesh sieve into a bowl and refrigerate in an airtight container until ready to serve, or for up to 1 week.

Rosemary Wreath:

In a large heatproof glass measuring cup, steep the hibiscus flowers in 32 oz of hot water for 5 minutes. 

If using a silicone Bundt pan, place it on a quarter sheet pan.

Arrange the rosemary sprigs in a wreath shape inside the pan. Through a fine mesh strainer, pour the hibiscus tea into the mold, then add 2 cups of water. Use the sheet pan to transfer the mold to the freezer and freeze until solid, about 8 hours, or overnight.

Holiday Punch:

In a large punch bowl, combine the prosecco, cranberry syrup, vodka, and bitters. Stir to mix. Gently add the ice wreath and serve.

Yield: Makes about 24 oz (720 mL) of syrup, 1 ice wreath, 24 servings of punch

Reprinted from Disco Cubes by Leslie Kirchhoff with permission by Chronicle Books, 2020.

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