Pomegranate Rosemary Holiday Cocktail
Back to Recipes & MoreIngredients
- ⅓ cup (80 ml) unsweetened pomegranate juice
- ⅓ cup (72 g) Redpath® Dark Brown Sugar, packed
- 1 sprig fresh rosemary
- 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
- pomegranate arils
- 4 sprigs fresh rosemary
Instructions
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.
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.
.jpg)
