Christmas cocktail recipe: Campari frose punch

Adam Liaw
Adam Liaw's Campari frose punch for Christmas cocktails.
Adam Liaw's Campari frose punch for Christmas cocktails. Photo: William Meppem

Frosé was America's drink of the summer this year, but it can end up looking a bit like a regrettable 21st birthday party experiment. A splash of Campari gives this frozen punch a little bit of elegance. Plus, this makes Christmas easy because it's a make-ahead punch that you can pull straight out of the freezer!


4 lemons, plus extra for garnish

1 cup castor sugar

2 bottles dark, full-bodied rosé

a bottle of Campari, chilled, to serve


1. Use a vegetable peeler to peel the rind from lemons. Juice the flesh, and strain to remove any seeds.

2. Combine the peel and juice in a small saucepan with sugar and 2 cups of water. Bring to a simmer and stir to dissolve sugar. Set aside until it reaches room temperature, then strain the syrup into ice-cube trays and freeze solid.

3. Transfer the cubes into a plastic container or press-seal bag and store in the freezer until ready to serve.

4. Pour the rosé into a plastic container and leave in a freezer overnight (the alcohol will prevent it from freezing completely).

5. When your guests arrive, have your blender at the ready and glasses chilling in the freezer.

6. Scoop the frozen rosé into the blender and add a few cubes of the frozen lemon syrup at about a 2:1 ratio – you don't need to be exact. Run the blender until the mixture reaches a slushy consistency.

7. Divide mixture between the glasses, top with a splash of chilled Campari and garnish with a slice of lemon.