"Instead of rudely ssshhhhing anyone while I attempt to fix them a libation so I can concentrate on the measurements, I make punch. This one has sparkle and wintry spice from a syrup with a fetching, red hue, and the name comes from Good King Wenceslas.
Two 750ml bottles sparkling wine
375ml aged rum
175ml orange liqueur
78ml hibiscus syrup (recipe below)
Sliced, fresh seasonal fruit and berries of choice for garnish
Hibiscus Syrup Method:
113g cup dried hibiscus flowers (or you can use hibiscus tea)
One cinnamon stick
One vanilla pod
84g granulated or demerara sugar
"Add the hibiscus and spices to the water and bring to a full boil. Remove from heat and let the flowers steep in the liquid for about 15 to 20 minutes. Strain the liquid and return it to the pot with the sugar. Heat to a boil again while stirring to dissolve the sugar. Simmer until the mixture gets syrupy, then allow to cool before using.
"Just plonk all the liquids in a decent looking punch bowl, or something you aren’t ashamed of having on display as an equivalent, give it a stir, and add ice and fresh fruit!
"My favourite trick is, if one can remember, to freeze a small bowl of water overnight to make one giant ice cube for the punch so it doesn’t dilute too quickly."
– Amanda Schuster, freelance writer/consultant and Editor-in-Chief of Alcohol Professor, New York