Mary Wilson’s hibiscus punch has sugar, spice and all things nice.
photographs by Remy Thurston
Nothing gets the party started like a festive holiday punch. And making a batch of cocktails ahead of time allows the host to join the merrymaking, too. “Hosting for the holidays should be effortless,” says Mary Wilson, beverage director at FS Food Group’s Mama Ricotta’s and Little Mama’s. “A festive punch like the Hibiscus Holiday Punch keeps the glasses full, the conversation flowing and the host out of the kitchen.” Wilson’s fruity (and boozy) mixture has floral notes from hibiscus-infused gin; ginger liqueur adds a hint of spice. “I am a true believer of making things simpler for yourself, and constantly having to make drinks during a party can make it hard to enjoy it — a delicious and strong holiday punch fixes all of that!” SP — Cathy Martin
Hibiscus holiday punch
Serves 10
Ingredients
15 ounces hibiscus-infused Chemist gin, or any gin of choice (*see recipe below)
5 ounces Luxardo Maraschino liqueur
5 ounces fresh lime juice (about 8 limes, or use a bottled juice such as Santa Cruz Organic)
15 ounces fresh pineapple juice (Wilson recommends Natalie’s, available at grocery stores; canned juice can be substituted.)
5 ounces Carpano Bianco vermouth (or any white vermouth)
2.5 ounces Domaine de Canton ginger liqueur
For garnish: fresh or dehydrated citrus slices, raspberries, cranberries, cinnamon sticks, edible rose petals
Directions
Fill a punch bowl with large ice cubes.
Measure all the liquid ingredients into a large bowl or pitcher and stir well. Pour into punch bowl.
Garnish with fresh or dehydrated lemon, orange or grapefruit slices, berries, cinnamon sticks, and/or edible rose petals.
Serve immediately in punch glasses.
*Hibiscus-infused gin
In an airtight container, combine one 750 ml bottle of gin with 1/2 cup dried hibiscus flowers, available in the international section of most grocery stores. (In a pinch, you can use hibiscus tea bags.)
Let sit at room temperature overnight. Strain out hibiscus flowers.
Note: Leftover infused gin can be kept indefinitely.
