LALO Holiday Ponche

To make the Rosemary Simple Syrup:

1. In a small saucepan, combine ½ cup sugar, ½ cup water, and 2 sprigs fresh rosemary.
2. Bring to a simmer over medium heat, stirring until the sugar dissolves.
3. Remove from heat and let steep for 15 minutes. Strain and let cool completely.

To make the Ponche:

1. In a large punch bowl (or pitcher), stir together the LALO Blanco, cranberry juice, lime juice, and the cooled rosemary simple syrup.
2. Add the orange slices, cinnamon sticks, and star anise.
3. Add ice to chill, then finish with a few dashes of bitters.
4. Ladle into glasses over ice and garnish with a dehydrated orange wheel, rosemary sprig, and a cinnamon stick.