SPICED RUBY PUNCH
All the flavours of Christmas rolled into an easy cocktail for a crowd. Serve at room temperature or iced, as you please.
SERVES 15 PREP 5 MINS COOK 5 MINS
✶ Pour a quarter of into a saucepan withand. Heat gently until hot but not boiling. Set aside to cool and infuse. Pour the cooled mixture into a large serving bowl along with, and. Add the and top with just before serving. Make 1 day ahead, up to the cooling and infusing stage. Strain once cooled to prevent the spices overwhelming the flavour and store in the fridge until needed.
