Happy New Year, babes! 

Whether you were packed like a sardine in a mid bar with a $50 cover; fell asleep at 10:00pm rewatching Season 2 of The White Lotus (no, it’s not too soon); or were crammed on the couch with your nearest and dearest, complaining about how CNN wouldn’t let Andy Cohen get blackout drunk on national television this year, I hope you rang in 2023 in the most joyous way you could imagine. 

I spent the evening on my feet in the kitchen, first steaming some artichokes to dip in lots of melted butter, before steaming some lobsters to dip in even more melted butter. Big night (and year) for butter! Overall, it was a perfectly low-key night filled with a wonderful amount of eating and a little too much Punch, for a Festive Vibe drinking. 

Typically, the turning of the year can be a tough time for me. The pressure to set an extensive slate of resolutions that I likely won’t be able to accomplish. The melancholy that comes when I think about getting older and feeling like I’ve wasted precious time. The guilt that surfaces when I focus on everything I didn’t do “right” or “well” in the year prior. For me, New Year’s Eve has always been less about celebration and more about figuring out how I am going to become the most ripped, well-read, productive, cinephilic, healthy, sexy, talented, rested version of myself before the clock strikes midnight. 

This year, however, I felt different. Instead of fixating on how to be “better” in 2023, I had the desire to celebrate how far I’d come in 2022—sit in how grateful I am for everything the year had to offer. I was able to accomplish the longtime goal of starting this blog, and I now have the creative outlet of my dreams! I could not be more thankful to all of you reading and baking along. 

So much of my time has been spent surrounded by those I love most, my family and friends. I’ve gotten to watch them make huge career decisions, pursue their creative outlets, eat their favorite foods, move to or away from New York, get drunk, start or finish grad school, put on plays, fall into or out of love, get tattooed, put out music, dance to music, sing to music, make a room full of people cackle, wear the cutest outfits you ever did see, have their writing published, and blow out countless birthday candles. I have been so lucky to spend every second I can with each and every one of them and feel warm knowing another year of love and taste testing and gossiping is ahead of us.

Niko and I adopted a dog, Haku, who is the cutest (naughtiest) boy I could ever ask for. He has taught me a lot. To love unconditionally; to make time to play every day; to, in ways, be a parent.

I watched movies. I read books. I built what feels like a challenging (yet sustainable) gym routine and let myself be okay with skipping a day every now and again. I slept in. I woke up early and baked or wrote or did some chores. I went on long walks that wore down the soles of my sneakers. (I still need to get new sneakers.) I went up a pant size and found a few pairs that really fit. I took bubble baths. I bought lots of animal print. I flew alone for the first time. I explored new cities. I found my new favorite place on the planet. I got glasses. I watched every single American installment of The Real Housewives. I ate incredible meals with incredible people. Much of it is small, but it is all cause for celebration.

Which brings me to… Punch, for a Festive Vibe! Every celebration needs a fun beverage! Preferably one that has the ability to be boozy or not, depending on who’s drinking it. My grandma is a Punch Girl. My mom is a Punch Girl. I am a Punch Girl. Punch is a tradition for every holiday—every celebration—and so I had to develop one of my own.

This one has a bit of a festive vibe—a little ‘tis the season energy, if you will. Perfect for the late fall and winter months, it starts off with a spiced cranberry, rosemary, and ginger syrup. The result has a warming, fruity sweetness, which is balanced out perfectly with a good amount of citrus juice. I top it off with a lot of seltzer, because to be fizzy is to be festive. It also can be spiked with a bit of bourbon should the occasion call for it (most do in my house).

I leave you with my food-related “in for 2023” list. I don’t believe in an “out” list because lord knows I’ll want to return to an old habit, or flavor, or technique a few years down the line.

May 2023 treat us all well. I can’t wait for all of the baking and snacking ahead!

xx,
Ian

Punch, for a Festive Vibe

Yield: One perfectly sized party punch bowl

Ingredients:

For the cranberry syrup

• 1 cup (200g) dark brown sugar
• 2 cups (484g) water
• 12 oz package (3 1/2 cups/340g) fresh or frozen cranberries
• 1 inch piece (8g) fresh ginger, chopped
• 1 tsp (2g) whole cloves
• 1 tsp (2g) whole allspice berries
• 3 (6g) cinnamon sticks
• 3 sprigs (6g) of fresh rosemary

For serving

• 1 cup (244g) lemon juice, from about 4 lemons
• 1 cup (248g) orange juice (fresh is best) from about 3 oranges
• 2 liter (2,040g) bottle of unflavored seltzer/soda water
• 750 ml (3 1/4 cups/708g) bottle of your favorite bourbon, I like Four Roses (optional)
• 1 whole orange, sliced into rounds, for garnish
• A few rosemary sprigs, for garnish

Directions:

1. Make your syrup: In a large saucepan combine your sugar, water, cranberries, ginger, cloves, allspice, cinnamon, and rosemary. Heat over medium, swirling the pan to help the sugar dissolve. Once the mixture comes to a simmer turn the heat down to medium-low. Let the syrup cook, stirring occasionally, until all of the cranberries have burst open and released their juices, 10-12 minutes. Once burst, pull off the heat, let cool slightly, and press through a mesh strainer, ensuring you get all of the juice you can out of the berries. Cover, and place your syrup to cool in the fridge for at least 2 hours.
2. Build your punch: In your punch bowl/pot/pitcher/giant tupperware/whatever you are using, combine your chilled cranberry syrup and citrus juices and stir until completely combined. Pour in your 2 liter bottle of seltzer and your bourbon, if using, and give one final stir to combine.
3. Garnish: Gently place your orange rounds on top of the liquid so they float. Take your sprigs of rosemary and using a blowtorch or a burner on your stove, slightly char them until they are fragrant and slightly wilted. Gently lay these over the punch and serve.

Notes:

Do Ahead: The syrup can be made up to 5 days in advance and stored in an airtight container in your fridge.

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