Grapefruit and Rosemary Champagne Punch

It's been forever since I've posted a recipe, mostly because I've been doing a ton more sewing that I ever have and nothing really interesting in the kitchen. But I thought that as we approach the glorious holiday weekend ahead, a time of barbecues, parties and drunken encounters with recreational explosives, what better time to share this champagne punch recipe with you?

There is nothing patriotic about this punch. In it you will find no red, no white, no blue. But it is so good that you just might drink the entire dispensers worth [with help, of course...or not?] and then make a mid-party run to the liquor store across the street just so you can mix up another batch.

And maybe it could help fuel your oonapalooza sewing??

I originally made this for my pal Christine Haynes' latest book party, and it was quite a hit. It is so refreshing and delicious and bubbly and has that best/worst quality of a good punch where you feel like you're not drinking but oh you are drinking. I made it right before but it would probably be extra good if you mixed everything but the champagne and let it steep overnight in the fridge. If you're serving it outside, you could freeze the grapefruit slices before adding them to keep it cool. Adjust the gin amount to make it more or less boozy.

So mix up a batch, set up your lawn chairs, and have a safe and fun holiday weekend!

Grapefruit and Rosemary Champagne Punch

1/2 1L bottle tanqueray [about 2 cups] or gin of choice

1 bottle Simply Grapefruit juice, chilled

2 bottles champagne of choice, chilled

1 batch rosemary simple syrup [recipe follows]

1 cut up grapefruit and rosemary sprigs for garnish

Mix gin, juice, cooled simple syrup, sliced grapefruit and rosemary in a large punch bowl or drink dispenser. Pour in champagne and mix gently. Enjoy!

Rosemary Simple Syrup

1 cup sugar

1 cup water

handful rosemary sprigs [3-4 large sprigs]

Mix water and sugar in a saucepan and bring just to boiling. Remove from heat and add rosemary. Let steep until cool. Remove rosemary and refrigerate until use.