Pomegranate Rosemary Gin Spritz
Deliciously festive.
by Erin Henderson
Without a doubt, my favourite fruit of winter is the pomegranate.
Its ephemeral nature has me lying in wait for the December to begin. True, here in Ontario you can find a few rogue pomegranates in the early fall and pushing past their prime into March, but they are a literal pale comparison to what they should be: whitish arils, mealy and flavourless.
In December, January, and a little of February, I delight in the juicy, red orbs, a fresh and bright salve to the otherwise grey days of a Canadian winter.
And they're so agreeable. Pomegranates pair well with citrus of all kinds, herbs like mint, rosemary and ginger, berries, and almost any clear spirit, particularly gin and tequila.
You might also like: Pomegranate Fizz
Today's holiday cocktail leans into the clean, evergreen notes of gin – often seen in summer, but I think entirely on point for Christmas with its flavours of juniper and herb – and combines with the seasonal pomegranate and clementine. It's fresh, inviting, and festive.
Pomegranate Rosemary Gin Spritz
This is a great drink for a Christmas party as it's easy to scale for any sized crowd and can be assembled well in advance of guests' arrival. The syrup also makes a charming gift to give departing guests.
Makes: 1 drink
Bartender level: easy
Ingredients:
- 2 oz gin
- 1 oz pomegranate juice
- ½ oz fresh Clementine juice
- ½ oz rosemary simple syrup*
- 2-4 oz tonic water, for topping
How to Make It:
- Into a shaker filled with ice, add gin through simple syrup.
- Shake well and strain into an ice-filled rock glass.
- Garnish with a rosemary sprig and a few pomegranate arils.
Big Batch Version
This can be made up to the day before you need it. Use a teaspoon of water per serving to replace what would happen during the shaking. Top with tonic à la minute.
Makes: 8, 6 oz drinks
Ingredients:
- 16 oz gin
- 8 oz pomegranate juice
- 4 oz fresh Clementine juice
- 4 oz rosemary simple syrup*
- 3 Tbsp water
- 2-4 oz tonic water, for topping
How to Make It:
- Into an empty pitcher, add gin through water. Refrigerate until needed.
- When ready, pour into ice filled glasses and top with tonic.
- Garnish and serve.
Rosemary Simple Syrup
This will make more than you need, but it lasts forever in the fridge. If you prefer a lighter rosemary flavour, leave the rosemary to infuse for only a few hours, for a heavier flavour, leave it in indefinitely.
Makes: 1 cup
Bartender level: easy
Ingredients:
- 1 cup white sugar
- 1 cup water
- 1 sprig fresh rosemary
How to Make It:
- In a sauce pot over low heat, gently dissolve the sugar into the water.
- Add the rosemary sprig, turn off the heat and allow to cool on the pot on the stove (about an hour).
- When cool, taste the syrup to see if the rosemary is right for you. If it is, discard the sprig, if you'd like stronger flavour, leave the rosemary in*, and pour the syrup into a clean jar and store in the fridge.
*I keep my rosemary sprig in the syrup until its gone, but I easily go through about a cup every few days during the holiday hosting season.
