Big-batch rum punch with a hint of rosemary is the perfect cocktail recipe for a crowd
Cocktails at any time of year are great, but there's something special about winter cocktails. This one is not only seasonally perfect, but you get to choose how you want to booze — hot or cold.
My personal preference is chilled in an ice-filled glass (as shown), but with the rosemary simple syrup, this apple cider rum punch is also so good served warmed. I can't think of a better way to warm up those frostbitten fingers than wrapping them around a warm mug of this punch.
Rosemary cider rum punch recipe
Total time: 10 minutes
24 ounces apple cider
16 ounces dark rum
8 ounces seltzer
6 sprigs rosemary, plus more for garnish
1 cup water
1 cup sugar
Apple slices, for garnish
In a small saucepot, combine the rosemary sprigs, water and sugar. Bring to a boil, then reduce to a simmer, and stir until the sugar has dissolved. Remove from the heat, set aside, and let cool completely.
In a large punch bowl, place all the ingredients, including the rosemary simple syrup, and stir to combine.
Add the apple slices and rosemary sprigs to the punch bowl for garnish.