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!

Prep Time
10 minutes
Cook Time
5 minutes
Servings

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:

Step 1

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.

Step 2

Place syrup into the fridge to chill until needed.

For the cocktail:

Step 1

In a large pitcher filled halfway with ice, pour the unsweetened pomegranate juice, pomegranate rosemary syrup, grapefruit juice, and rum. Stir until well mixed.

Step 2

Before serving, top with club soda and gently mix to combine.

Step 3

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.