Negroni Sbagliato Punch
- For the ice molds:
- 2 oranges, sliced into thin rounds
- 1 1/2 cups fresh cranberries
- 10-15 small rosemary sprigs
- 9 whole star anise
- For the punch:
- 1-2 (750 ml) bottles Prosecco or other dry sparkling wine
- 1 (750 ml) bottle Campari
- 1 (750 ml) bottle sweet vermouth (I like Carpano Antica, but Martini Rosso will make your finished punch a more brilliant red color)
- 1 bottle seltzer (optional)
- Divide the fruit and spices among 3 molds, bowls, cake pans, or bundt pans. Fill with water (use distilled for slightly clearer ice), cover with plastic wrap or a plate, and freeze until solid. When you're ready to use one, loosen with a little bit of hot water and then add to your punch-bowl, pretty side up (whatever that means to you!).
- Combine all ingredients in your punch bowl. For a lighter punch, top off with more Prosecco or with seltzer. If you plan on refreshing your punch through the night, double the recipe and refresh with equal parts all ingredients in any amount you please throughout the night (I do half-bottles at a time).
molds, oranges, fresh cranberries, rosemary, star anise, bottles, antica, seltzer
Taken from food52.com/recipes/78313-negroni-sbagliato-punch (may not work)