Vancouver Magazine
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Simon Ogden of Veneto Tapa Lounge shares his recipe.
Ingredients1 part spirit (we like using a good, brisk gin, but a nice rum works beautifully here, too)1 part Galliano vanilla liqueur1 part fresh lemon juice¼ part green ChartreuseA large handful of rosemary sprigs
Mix spirit, Galliano and lemon juice together in a pitcher. Place rosemary inside a sturdy punch bowl and pour over with green Chartreuse.
With your premixed pitcher at the ready, use a long match or barbecue lighter to ignite the Chartreuse in the bowl. Allow the rosemary to roast just until the tips of the leaves start to glow, then douse with the punch mix. Allow the roasted rosemary to steep for a few minutes in the solution, then discard.
Add a large block of ice. (Use a bowl that fits upside down in your punch bowl, fill it with water and freeze in advance.) Float seeded vanilla pods and lemon wheels, if desired.
