Try this crowd-pleasing cocktail at home.
Looking for some spirited cocktails to spice up your holiday entertaining? Bradley Ogden, a James Beard Foundation award-winning chef and cofounder of The Tavern at Lark Creek, has just published his second cookbook. It’s his first book on the holidays, and in it is this recipe for entertaining — Winter Citrus Punch.
“I am often asked how to create great celebrations around the holidays, and it’s something very true to my heart,” he says. “I grew up with big family holiday dinners, and I have always done big celebrations on Mother’s Day, Easter and Thanksgiving in my restaurants, so I wanted to share these recipes with the guests —an extension of my family — who come in to celebrate year after year.”
The Winter Citrus Punch is a spinoff of classic sangria and can be made up to three or four days in advance in big batches to share with a crowd at a party.
Winter Citrus Punch With Spiced Pomegranate Ice
2 cups pomegranate juice, freshly squeezed
3 star anise, crushed
8–10 peppermint leaves, plus sprigs for garnish
2 cups tangerine juice, freshly squeezed
2 cups pineapple juice, freshly pressed
2 cups blood orange juice, freshly squeezed
2 cups orange juice, freshly squeezed
½ cup Meyer lemon juice, freshly squeezed
8 shots of rum or Cointreau (one per person) or sparkling wine or champagne to taste, optional
1 In a small noncorrosive pan, combine the pomegranate juice, star anise and peppermint leaves and heat to a high simmer. 2 Turn down the heat and steep for 15 minutes, then strain. 3 Pour into ice cube trays and freeze. 4 Combine the remaining juices and refrigerate until needed. 5 Place juice and frozen cubes in a large punch bowl with slices of fruit on top or serve in individual glasses over the frozen cubes of pomegranate ice. 6 Garnish with peppermint sprigs. 7 For holiday cheer, add desired spirit.
Do you like what you read? Subscribe to Marin Magazine »