INGREDIENTS
For the Sugared Rosemary Garnish
2 cups granulated sugar
1/2 cup water
Fresh rosemary
For the Cranberry Syrup
1/2 cup water
1/2 cup maple syrup
2 cups fresh cranberries
The zest of 1 large orange
For the Bourbon Punch
8 oz. Frey Ranch straight bourbon
4 oz. lemon juice
1 cup of 100% cranberry juice
3-4 dashes of orange bitters
1 orange (slices for garnish)
Rosemary, Sugar + Water for Candied Rosemary. In a small pot.
DIRECTIONS
Make the sugared rosemary garnish. Add 1/2 cup of granulated sugar and 1/2 cup water to a small pot. Bring to a boil, and let simmer on low heat for 3 minutes. Stir in fresh rosemary to full coat in the syrup. Let it sit for about 2 minutes. Remove your rosemary and place on a cooling rack or parchment-lined sheet, and let dry for 1 hour. Place the remaining sugar on a plate, and roll the sticky rosemary sprigs to coat in sugar. Makr the cranberry syrup. In a medium saucepan over high heat, bring your water, maple syrup, and cranberries to a boil. Cook for 5 minutes or until the cranberries begin to burst, then remove from heat. Next, add fresh orange zest to your cranberry syrup mixture. Add additional water if your syrup thickens too quickly! If desired, strain out the cranberries, otherwise set aside. Next, combine your Frey Ranch bourbon, lemon juice, cranberry juice, orange bitters, and cranberry syrup to a punch bowl (or large mixing bowl). Stir all ingredients to combine, and chill until ready to serve. Serve over ice in a rocks glass. Garnish with a fresh orange slice and sprig of candied rosemary.
