A glass of pomegranate and cranberry cocktail garnished with rosemary

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!

YIELDS

4 servings

PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

For the pomegranate rosemary syrup:

  • ⅓ cup (80 ml) unsweetened pomegranate juice
  • ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
  • 1 sprig fresh rosemary

For the cocktail:

  • 1 cup (250 ml) unsweetened pomegranate juice
  • 1 batch pomegranate rosemary syrup (recipe above)
  • ½ cup (125 ml) grapefruit juice, preferably freshly squeezed
  • ½ cup (125 ml) light rum
  • ½ cup (125 ml) club soda

Garnish (optional)

  • pomegranate arils
  • 4 sprigs fresh rosemary

INSTRUCTIONS

Steps on making a pomegranate holiday cocktail

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.

Looking into a glass of pomegranate and cranberry cocktail garnished with rosemary at a party

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.