Rosemary Champagne Punch

Rosemary + Blood Oranges + Bubbly

Rosemary Champagne Punch

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: 10


  • 1 cup honey
  • 1 cup water
  • 5 sprigs rosemary
  • 1 cup vodka
  • 1 cup blood orange juice
  • 1 bottle champagne
  • 1 blood orange, sliced for garnish
  • ice


  1. In a small sauce pan, stir in honey, water, and rosemary. Bring to a soft boil, reduce heat and simmer for 5 minutes.
  2. Remove from heat. Strain rosemary sprigs and cool completely.
  3. To prepare the punch, stir together vodka, blood orange juice, 1 cup rosemary syrup, champagne, and ice in a large pitcher or punch bowl. Garnish with blood orange slices and rosemary sprigs. Serve chilled. * Syrup can be stored in an airtight container in the refrigerator for up to 1 week.