This botanical and citrus gin punch by Broken Shaker bar manager Bobby Eldridge is perfect for sipping on a hot Miami day.
(at The Broken Shaker)
Serves 6-12 guests
Combine roughly chopped rosemary and 4 cups of water and bring to a boil. Reduce heat and let steep like a tea. Add 6 cups of sugar, stir to combine and strain off solids.
Bring 5 cups of water to a boil. Reduce heat and add 1 cup dried hibiscus flowers. Let steep, then remove hibiscus after 5-10 minutes. Let the water simmer and reduce to 4 cups, then add 6 cups of sugar.
*Sweetened ginger & citrus blend:
Combine 1/2 cup fresh ginger juice, 5 cups fresh grapefruit juice and 3 cups of sugar. Stir until sugar has fully dissolved.
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