Holly Brunch Cocktail
Serves 20 (in a 10 oz. rocks glass filled halfway with ice)
2 1/2 c. sugar
2 1/2 c. water
5 rosemary sprigs (around 6 inches long)
6 c. 100% cranberry juice (a 1.89L bottle will be enough)
3 c. pulp-free orange juice (buy a standard 1.75L bottle and it will be more than enough)
4 c. club soda (buy two 1L bottles)
2 x 750ml bottles Vodka
Empty, wash & scrub a gallon jug (milk jug is what I use) until it’s worthy of holding this fine cocktail.
Make a Simple Syrup: Combine sugar & water in a small saucepan, bring to a boil. Reduce heat and simmer 3 minutes or until sugar is dissolved. Remove from heat. Add rosemary (no need to de-stem it; -just throw it in there) and simmer for 5 minutes. Discard rosemary from syrup (strain any green bits out if needed.) Pour syrup into a bowl to cool if you are making the recipe on the fly like I always do, or cover and refrigerate until chilled/overnight.
Combine 3 cups syrup and juices in the jug. Place cover on jug and swirl it around to combine. There will be just enough room left for club soda, so right before serving add the club soda and transfer amount desired to a pitcher or punch bowl.
Garnish with an extra rosemary sprig if you have one. Best served with ice (on the side) in a rocks glass. Add vodka if desired-- 1⁄4 cup per 3/4 cup punch - although you won’t miss it without (and for me, that’s saying something!).