Negroni Sbagliato Punch
This recipe is for a large-format Negroni Sbagliato punch, perfect for entertaining. It features a blend of Prosecco, Campari, and sweet vermouth, enhanced by decorative ice molds containing orange, cranberry, rosemary, and star anise.
Equipment
- 12 Large ice cube trays or molds
- 1 Cutting Board
- 1 Sharp Knife For slicing oranges
- 1 Large punch bowl or pitcher
Ingredients
Main
- 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
Instructions
- Slice oranges into thin rounds.
- Prepare cranberries, rosemary sprigs, and star anise for ice molds.
- Place orange slices, cranberries, rosemary, and star anise into large ice cube trays or molds.
- Fill molds with water and freeze until solid to create decorative ice.
- Ensure Prosecco, Campari, and sweet vermouth are thoroughly chilled.
- In a large punch bowl or pitcher, combine the chilled Campari and sweet vermouth.
- Gently pour in the chilled Prosecco or sparkling wine.
- If desired, add seltzer to the punch.
- Add the prepared decorative ice molds to the punch.
- Serve immediately in individual glasses.
Notes
For the ice molds, consider using filtered water for clearer ice. Vary the fruit and herb combinations (e.g., lemon slices, mint, berries) for different flavors and visual appeal. Chill all liquid ingredients thoroughly before mixing to ensure the punch is cold from the start and minimizes ice dilution. Adjust the amount of Prosecco based on desired effervescence and strength. The optional seltzer can lighten the drink further if preferred.