Vin D'Orange Punch

Name: Vin D'Orange Punch
Prep time: 10 min
Total time: 10080 min
Ingredients: 2 bottles (750 ml each) rosé wine; 2 cups vodka; 1 vanilla bean, split lengthwise and seeds scraped; 2 cinnamon sticks; 2 cups sugar; 4 navel oranges, halved and thinly sliced (about 8 cups); 2 blood oranges, halved and thinly sliced (about 2 ½ cups); 2 lemons, halved and thinly sliced (about 2 cups); 2 whole cloves; 4 cups ginger ale, preferably made with real ginger (such as Q Tonic brand); Thinly sliced assorted citrus rounds, for serving

3.2

(10)

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By

Martha Stewart Editors

Updated on November 1, 2019

Prep Time:

10 mins

Total Time:

7 days

Servings:

12

To make this elegant winter party punch ideal for a chilly night, peak-season citrus and aromatics like vanilla bean, cinnamon, and cloves are infused with vodka and rosé for a whole week. This infusion time is worth it—it elevates this recipe from a casual mixer to a craft cocktail, with the added bonus of it being make-ahead so you can focus on the appetizers. When guests begin to arrive, all you'll have to do is top off their glasses with some bright and bubbly ginger ale and get to partying!

Ingredients

2 bottles (750 ml each) rosé wine
2 cups vodka
1 vanilla bean, split lengthwise and seeds scraped
2 cinnamon sticks
2 cups sugar
4 navel oranges, halved and thinly sliced (about 8 cups)
2 blood oranges, halved and thinly sliced (about 2 ½ cups)
2 lemons, halved and thinly sliced (about 2 cups)
2 whole cloves
4 cups ginger ale, preferably made with real ginger (such as Q Tonic brand)
Thinly sliced assorted citrus rounds, for serving

Directions

Stir together wine, vodka, vanilla pod and seeds, cinnamon sticks, sugar, citrus slices, and cloves in a large nonreactive container. Cover with plastic wrap; refrigerate 1 week.
Strain through a fine-mesh sieve lined with cheesecloth or a paper towel into an ice-filled punch bowl; discard solids. Add ginger ale, garnish with citrus rounds, and serve immediately.