Makes 8 servings
12 ounces gin
3 cups high-quality grape juice
1/4 cup rosemary simple syrup (see note)
1 bottle of dry champagne
2 lemons, sliced into thin rounds and frozen
Rosemary sprigs for garnish
1. Pour the first three ingredients into a large punch bowl and mix well with a spoon. Add frozen lemon slices.
2. Have ice, champagne, and rosemary springs on hand and leave a ¾-cup ladle (or measuring cup) in the bowl.
3. To assemble a cocktail, put a ladleful of punch over a glass of ice. Top with champagne and garnish with a sprig of rosemary.
Note: To make the simple syrup: Bring one cup sugar, one cup water, and three sprigs rosemary to a boil in a small saucepan. Stir until sugar has dissolved; remove from heat and let sit for at least 30 minutes. Remove rosemary springs, pour into a jar, and store in the fridge until ready to use.