Recipe by NcMysteryShopper
Wonderful punch for a holiday cocktail party. The Holiday Spice Syrup recipe makes 3 cups and can be refrigerated for up to 1 week. The left overs can be used in a great drink recipe: December Stormy #146719 Recipe is by Eben Klemm, the supremely creative bar manager and mixologist at Pico, New York's most elegant Portuguese restaurant. Punch needs to stand at room temperature for 1 hour before serving.
Top Review by KO from CT
Fantastic Recipe! We have an annual Christmas Open House, and this helped me enjoy the party. Everyone went for this punch. I used all the syrup with 2 liters of Shiraz. It was all gone.
Holiday Spice Syrup
- 946.0 ml water
- 236.59 ml sugar
- 5 star anise pods
- 5 allspice berries
- 3 cinnamon sticks (3-inch each)
- 1 vanilla bean, split lengthwise, seeds scraped
Spiced Red Wine Punch
- 4 (3000 ml) bottlefruity red wine, such as Beaujolais or 4 (3000 ml) bottle shiraz wine
- 295.73 ml holiday spice syrup (above recipe)
- pomegranate seeds, for garnish
- sliced kumquat, for garnish
- ice cube, for serving
Directions See How It's Made
- Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
- Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.