Cranberry and Rosemary Mocktail with Rosemary Sugar Rim
Tart, unsweetened cranberry juice, shaken together with a sweet, woodsy rosemary simple syrup, and muddled with fresh rosemary and strained over large rosemary ice cubes makes this drink both beautiful and fragrant.
Ingredients
- 4 cups unsweetened cranberry juice
- 1 cup rosemary simple syrup
- 1 cup orange juice
- 1 large sprig fresh rosemary
- 4 cups ginger ale
Optional Garnishes
- Fresh Rosemary
- Orange peel
- Fresh Cranberries
Instructions
Directions:
- In a cocktail shaker, muddle the rosemary in a small amount of the cranberry juice. Add the simple syrup and shake well. Strain into a large pitcher and add the remaining cranberry juice. Stir well.
- At this point, the drink can be chilled while you’re waiting for guests to arrive. If you’re serving it immediately, add extra ice to each glass.
- Rim the glasses by inverting them into a small amount of the simple syrup, then dipping them into the rosemary and orange rim sugar.*
- Once it’s time to serve the drink, add ginger ale to the pitcher and gently stir.*
- To serve, place a large ice cube in each prepared glass, pour the mocktail, and garnish with a sprig of fresh rosemary, fresh cranberries on a cocktail spear, or an orange peel swirl.
Notes
I recommend you rim the glasses no sooner than 30 minutes in advance. Otherwise it will crystalize and harden, which turns it into rock candy. Unless you want this effect, I recommend doing it as close to serving the drink as possible.
If you don’t want carbonation, continue stirring the drink after adding the ginger ale until all the carbonation is gone.
Adding the rosemary in two different stages, the syrup and the fresh rosemary, gives the drink an additional depth that you’ll miss if you only use the simple syrup or muddle the drink.
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