Vin D'Orange Punch

Photo: James Merrell
Prep Time:
10 mins
Total Time:
7 days

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!


  • 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


  1. 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.

  2. 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.

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