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Kris Kringle's Jingle Big Batch Cocktail

A sparkling, blush-pink holiday punch featuring white cranberry juice, Prosecco, and vodka, garnished with festive rosemary ice cubes and sugared cranberries.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 glasses
Course: Cocktail, Drinks
Cuisine: American, Holiday
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Cocktail Base
  • 4 cups white cranberry juice chilled
  • 1 cup vodka chilled
  • 1 bottle Prosecco or Champagne 750ml, chilled
  • 1 cup ginger ale chilled
Garnish & Ice
  • 2 cups fresh cranberries divided
  • 1 bunch fresh rosemary sprigs
  • 1 cup granulated sugar for coating
  • 0.5 cup sugar for syrup
  • 0.5 cup water for syrup

Equipment

  • Large Pitcher
  • Saucepan
  • Ice Cube Tray
  • Cocktail Picks

Method
 

  1. Place 2-3 cranberries and a small sprig of rosemary into ice cube molds. Fill with water and freeze until solid (overnight recommended).
  2. To make sugared cranberries: Combine 1/2 cup water and 1/2 cup sugar in a saucepan over medium heat until dissolved. Let cool briefly.
  3. Stir 1 cup cranberries into the warm syrup to coat. Remove with a slotted spoon and let dry on a wire rack for 45 minutes until tacky.
  4. Roll tacky cranberries in remaining 1 cup of sugar until frosted. Thread onto cocktail picks.
  5. In a large pitcher, combine chilled white cranberry juice, vodka, and ginger ale.
  6. Just before serving, slowly pour in the Prosecco to maintain carbonation.
  7. Add the prepared festive ice cubes to the pitcher.
  8. Serve in glasses garnished with sugared cranberry skewers and fresh rosemary sprigs.

Notes

For a mocktail version, substitute Prosecco with lemon-lime soda and omit the vodka.