![\"img_9334\"](\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2016\/12\/IMG_9334-300x200.jpg\")
\nWho’s ready for my Festive Sparkling Rum Punch<\/strong>?<\/center><\/p>\n
How about a Festive Sparkling Rum Punch<\/strong> \u2013 made with rum, brandy, fresh juices, and homemade spiced syrup. You can make this up to a week in advance and refrigerate. Then, whip out that punch bowl from the closet and serve over a fun ice ring and finish it with champagne. Yum!<\/p>\n For the non-imbiber, my Rosemary POM Holiday Sparkle<\/strong> is a cheery combination of fresh rosemary, tangerines, pomegranate juice and sparkling apple cider.<\/p>\n Finish off the evening with a batch of my Hot Buttered Eggnog Mix<\/strong>. The secret ingredient\u2026 is vanilla ice cream! Just add rum and hot water. Great to sip on while sharing stories around the fireplace.<\/p>\n So don\u2019t fret this holiday season \u2013 just make sure to plan ahead! \u2013Kathy<\/p>\n Festive Sparkling Rum Punch<\/strong> Makes about 16 – 20 servings<\/p>\n Spiced Syrup Punch ——————————————————–<\/p>\n 1 bottle brut sparkling wine or champagne, chilled<\/p>\n To make the syrup: combine syrup ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then reduce heat and simmer slowly for about 3 minutes. Remove pan from heat and let cool to room temperature before proceeding with recipe. Or you can prepare the syrup up to a week in advance and store refrigerated.<\/p>\n To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine. (At this point you can refrigerate the punch for up to 3 days in advance)<\/p>\n Present in a large punch bowl. Add sparkling wine\/champagne right before serving. Serve punch in an old fashioned glass over ice or large ice balls.<\/p>\n Recipe by Kathy Casey Liquid Kitchen\u00ae – www.LiquidKitchen.com<\/a><\/p>\n Rosemary Pom Holiday Sparkle<\/strong> Makes 1 drink<\/p>\n 1 sprig fresh rosemary Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the clementine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)<\/p>\n![\"es20100917-329\"](\"http:\/\/kathycasey.com\/blog\/wp-content\/uploads\/2016\/12\/es20100917-329-300x200.jpg\")
\nFor a demo on how to make the Hot Buttered Egg Nog Mix<\/strong>,
\ncheck out www.LiquidKitchen.com<\/a>
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\nThis punch is great to make ahead and then just add bubbles right before serving. Make a festive ice-ring to chill the punch, or serve over large ice balls \u2013 there are lots of molds available on line.<\/p>\n
\n2 cups water
\n2 cups sugar
\n12 each whole cloves
\n1\/4 tsp. ground nutmeg
\n1\/2 tsp. ground allspice
\n2 cinnamon sticks, broken up<\/p>\n
\n3 cups gold rum
\n1 cup brandy or cognac
\n1 cup guava or passion fruit nectar
\n1 cup pomegranate juice
\n1 cup fresh orange juice
\n1 cup fresh lemon juice
\n1 1\/2 teaspoon Peychaud\u2019s or Angostura bitters<\/p>\n
\nFresh rosemary\u2019s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider. When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!<\/p>\n
\n1\/4 or 1\/2 of a clementine or mandarin, depending on size
\n1 1\/2 oz pomegranate juice
\n3 oz sparkling apple cider
\nGarnish: fresh rosemary sprig<\/p>\n