I can’t claim to have created this gin cocktail recipe and if I had I would have named it something a little more imaGINative; I was referring to it as a Rosy-Pom Gin. I found this recipe whilst looking for something for the Christmas season that wasn’t full of cream, egg or mulled spices. The rosemary in this drink gives it a real fresh yet festive twist, plus the rosemary sprig garnish looks like a Christmas tree! I know the rosemary may seem a little odd, but it works.
You can find the original recipe at Dine & Dash, but here it is from me.
- 40ml gin (I used Hendricks and in this cocktail quality does make a difference – Hendricks is a good choice)
- 80ml pomegranate juice (I added a little more juice than the original recipe, because I wanted a longer drink. It’s still plenty boozy)
- 1 tsp rosemary sugar syrup (recipe below)
- 1 tsp lime juice (use fresh if you can be bothered, it does help)
Shake all ingredients over ice in a shaker and pour in to your favourite tumbler. Serve with or without ice, whatever you prefer and garnish with a sprig of rosemary.
Rosemary Sugar Syrup
Make this a few hours ahead so it has plenty of time to cool.
- 1 cup (about 2/3 of a UK mug) water
- 1 cup sugar
- 5 sprigs rosemary
Dissolve the sugar in the water over a low heat. Remove from heat and add rosemary. Leave for 1 hour, remove rosemary and chill. I decided against adding the rosemary when the sugar was dissolving as I didn’t want to damage the rosemary or make the flavour too strong.
Have pomegranate juice left over? Make one of these… Pomegranate with Prosecco!