Ben Bebenroth says hosting a successful cocktail party means being able to untether yourself from the kitchen for the evening, and that isn’t always easy. This Christmas cocktail will help do the trick. “The key to being a good entertainer is to be available,” says Bebenroth. “If you are running around trying to put out fires and get food for people, you are not going to be an enjoyable host.”

Christmas Cocktail | Makes 4 1/2 quarts
Recipe courtesy of Spice of Life Catering Co.

INGREDIENTS
2 quarts cranberry juice
1 1/2 quarts fresh squeezed orange juice
1 cup hibiscus syrup (purchase at specialty store or make from recipe that follows)
1 9-ounce bottle Andean fire orchid
elixir or 9 ounces of orange syrup
(orange syrup recipe follows)
750 ml bottle of vodka

DIRECTIONS
Add all ingredients to a large punch bowl and stir to combine. Serve alongside Pellegrino and lime wedges for guests to garnish their own drink.

Orange Syrup

INGREDIENTS
1/2 cup granulated sugar
1 cup water
Zest of 1 orange
Juice of 1 orange
1 teaspoon orange blossom water
(available online and at specialty stores)

DIRECTIONS
Bring the water and sugar to a boil. Reduce to a simmer and stir until sugar is dissolved. Turn off heat and add zest. Let steep for 10 minutes. Strain zest and stir in orange juice. Let sit until cool then stir in orange blossom water. Can be made 1 week ahead and kept refrigerated.

Hibiscus Syrup

INGREDIENTS
1 cup granulated sugar
1 cup water
8 hibiscus flowers

DIRECTIONS
Bring the water and sugar to a boil. Reduce to a simmer and stir until sugar is dissolved. Turn off heat and add in hibiscus flowers. Let steep for 10 minutes. Strain. Can be made 1 week ahead and kept refrigerated.