Rosemary Pratt punch

By Zac Kvass
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  • 1 bottle chilled Baco Noir
  • 1 cup cherry juice
  • 2 sticks smoked rosemary and cinnamon
  • 207 milliliters (7 ounces) amaretto
  • 75 milliliters (2.5 ounces) lemon juice
  • 2 cups frozen cranberries


  1. Burn two sticks of rosemary/cinnamon and drop in a decanter. Cover the top and allow to smoke for 30-seconds to a minute. Pour in your wine, cover the top and swirl around. Meanwhile, in your grandmas favourite punch-bowl, combine the cherry juice/syrup, amaretto and lemon Juice. Top with Baco Noir, and frozen cranberries. Garnish with rosemary and cinnamon. 


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