Rosemary Gimlet Punch

This was a festive hit at this year’s holiday potluck! I adapted this from this cocktail recipe, with some changes, to make into a punch. I even made a rosemary ice ring.


1.5 cups rosemary simple syrup, plus more to taste (see below)
1.5 cups freshly-squeezed lime juice
4 cups gin
1-2 cups seltzer water (to taste)

Combine gin, lime juice, and simple syrup. Store in fridge about an hour to meld flavors. Remove from refrigerator. Add to punch bowl filled with ice ring. I poured about enough seltzer to cover my ice ring, but it’s really just a matter of taste until the cocktail tastes more fresh and less overtly boozy. I also added a bit more simple syrup (1/4 cup, maybe?) at that point until I got the taste I was going for.

To make the syrup:

1.5 cups sugar
3 cups water
6 tbsp chopped rosemary

Bring ingredients to a simmer and simmer until sugar is dissolved. Turn off heat and let seep about 30 minutes. Strain and store in the refrigerator.

Rosemary ice ring

Fill a bundt pan with a couple of inches of water. Sprinkle with rosemary sprigs for decoration. Allow to freeze overnight. To remove, invert and run hot water over bundt pan.


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