Rosemary, Pomegranate, and Apple Cider Cocktail
I’ve spent a lot of the last five years not drinking….and a lot of the last five years drinking. Haven’t we all these days? But between having a baby, running two marathons and a few halfs, and working many weeks with crazy hours, suffice it to say there have been many, many, nights where even a sip of a cocktail would have knocked me right out. I also have several friends who don’t drink at all, which is becoming more and more common.
In the pre-pandemic days, there were many times when we’d all get together and I’d want to make a special drink for everyone to enjoy— the drinkers and the teetotalers— but without the double work of mixing up a cocktail and a mocktail. Sure it’s easy enough to just add vodka to lemonade, or some Prosecco to orange juice, but what about those evening parties, or a lazy Thanksgiving, where you want something intriguing and special that feels like a celebration with or without the alcohol?
Enter this drink. It’s a mix of apple cider, pomegranate molasses, and rosemary simple syrup that’s not too sweet, with a deep herbacious note from the rosemary and an unmistakable flavor of fall from the cider and pomegranate. You can easily make a big batch of this— the recipe below is for one drink, but it can be scaled up for however many you need and mixed in a pitcher.
If you’re making it a cocktail, just add your favorite brown spirit. Rye is a perfect choice here, but bourbon works too.
Recipe
Ingredients
For the rosemary simple syrup
230g granulated sugar (a little more than a cup)
230g water (a little more than a cup)
3 large sprigs rosemary
For the mocktail/cocktail
1.5 tbsp (.75 fl oz) rosemary simple syrup
1.5 tbsp (.75 fl oz) pomegranate molasses
½ cup (4 fl oz) apple cider
Bourbon or rye, to taste (I use about 1.5-2 fl oz)
1 large ice cube
1 small sprig rosemary, for garnish, if desired
Directions
Make the simple syrup: In a medium saucepan, combine the sugar and water. Heat on medium until the sugar dissolves. Add the rosemary, stir to combine, and heat on very low heat for about 10 minutes. Turn the heat off and let the syrup steep for another 30 minutes. Remove the rosemary. Store the syrup in an airtight container in the refrigerator for up to 1 month.
Make the cocktail: In a shaker or small cocktail pitcher, combine the rosemary simple syrup, pomegranate molasses, cider and bourbon or rye, if using. Shake or stir to combine completely. Pour over ice and garnish with a small sprig of rosemary, if desired.
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