Pomegranate Rosemary Holiday Cocktail
You don’t have to wait for a holiday to enjoy this refreshing drink, but we know it will perk up any party! Rosemary brings an intoxicating aroma to this gorgeous cocktail and a mildly bitter flavour to balance the tart juices and sweet syrup. It’s an incredible collection of tastes wrapped up in one refreshing drink!

For the pomegranate rosemary syrup:
- ⅓ cup (80 ml) unsweetened pomegranate juice ⅓ cup (80 ml) unsweetened pomegranate juice
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- 1 sprig fresh rosemary 1 sprig fresh rosemary
For the cocktail:
- 1 cup (250 ml) unsweetened pomegranate juice 1 cup (250 ml) unsweetened pomegranate juice
- 1 batch pomegranate rosemary syrup (recipe above) 1 batch pomegranate rosemary syrup (recipe above)
- ½ cup (125 ml) grapefruit juice, preferably freshly squeezed ½ cup (125 ml) grapefruit juice, preferably freshly squeezed
- ½ cup (125 ml) light rum ½ cup (125 ml) light rum
- ½ cup (125 ml) club soda ½ cup (125 ml) club soda
Garnish (optional)
- pomegranate arils pomegranate arils
- 4 sprigs fresh rosemary 4 sprigs fresh rosemary
Instructions
For the pomegranate rosemary syrup:
In a small pot, combine unsweetened pomegranate juice, the Redpath® Dark Brown Sugar, and the sprig of fresh rosemary. Place onto medium heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cover with a lid or plastic wrap. Allow flavours to infuse and for the syrup to cool to room temperature; about 20 minutes. Strain mixture and discard rosemary.
Place syrup into the fridge to chill until needed.
For the cocktail:
In a large pitcher filled halfway with ice, pour the unsweetened pomegranate juice, pomegranate rosemary syrup, grapefruit juice, and rum. Stir until well mixed.
Before serving, top with club soda and gently mix to combine.
Pour into glasses filled halfway with ice. Garnish with pomegranate arils and a sprig of fresh rosemary in each glass.
Chef's Tip
*The pomegranate rosemary syrup can be made a few days in advance.
*To store syrup, place into an airtight container such as a mason jar, and keep in the fridge for up to 2 weeks.
*If using dark rum, use Redpath® Golden Yellow Sugar in place of the Redpath® Dark Brown Sugar.