SPARKLING Winter Gin Punch

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Last year around this time I shared a Winter Gin Punch recipe that had been my go to for holiday parties, both personal and professional. Fast forward a year and we’re distilling a new seasonal WINTER Gin, perfect for this time of year. I decided to take the same idea for a large format, holiday-ready cocktail and spruce it up a bit (pun, intended!), setting out to highlight the festive flavor notes in our new spirit.

As mentioned, we recently released our third spirit at You & Yours Distilling Co., Sunday Winter Gin. As opposed to our flagship Sunday Gin, this new gin is more traditional in style, i.e. a bit closer to a classic London Dry. Juniper and spruce tips provide textbook pine and spice, while fresh blood orange peel keeps the take on a classic feeling fresh. Pink peppercorn adds spicy floral notes and whole cloves lends just a touch of festive, warm baking spice.

I decided to highlight my two favorite ingredients in the Winter gin for this cocktail – blood orange and clove. First I start with a clove and cinnamon syrup, then add some fresh blood orange juice. To top it off and make it extra festive, it’s finished with sparkling wine!

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Ingredients:

  • 8 oz (1 C) You & Yours’ Winter Gin (drop by the tasting room to grab a bottle!)
  • 16 oz (2 C) fresh blood orange juice
  • 4 oz (.5 C) fresh lemon juice
  • 4 oz. (.5 C) clove cinnamon syrup***
  • 12 oz (1.5 C) dry sparkling wine

Directions: Combine all ingredients in a punch bowl and stir gently. Add large ice chunks and garnish with cinnamon sticks and blood orange wheels. You can also add a few fennel fronds or rosemary sprigs for some color. Note that recipe can be easily doubled or tripled!

***clove cinnamon syrup: combine one cup each sugar and water in a small sauce pan over medium low heat. Break three cinnamon sticks and add to pot, along with 5-10 whole cloves and simmer until sugar is dissolved and spices have bloomed, 5-10 minutes. Remove from heat and let spices steep while syrup cools to room temperature, about an hour. Strain and store in a sealed container in the fridge for up to one month.

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