BITTER SEA BREEZE

The classic New England highball is reimag‑ ined as a holiday punch with a splash of bitter Campari and a float of festive cranberries.

1/2 cup (125 mL) vodka, such as Georgian Bay Vodka (LCBO 446559, $34.95)

1/4 cup (60 mL) Campari

1 1/2 cups (375 mL) cranberry juice

1 cup (250 mL) strained fresh ruby red grapefruit juice

4 tsp (20 mL) strained fresh lime juice

2 cups (500 mL) ice cubes, plus more for serving 1/4 ruby red grapefruit, thinly sliced, plus more for garnish

1/4 cup (60 mL) fresh or frozen cranberries, plus more for garnish

1 Pour vodka, Campari, cranberry juice, grapefruit juice and lime juice into a 48 to 64 oz (1.42 to 1.89 L) glass pitcher. Cover and refrigerate for up to 24 hours.

2 When ready to serve, add ice to pitcher. Add grapefruit slices and cranberries. Lightly stir.

3 To serve, strain into chilled highball glasses filled with ice. Garnish with grapefruit slices and cranberries.

Makes 4 to 6 drinks