For the festive season you can’t go wrong with a pomegranate rosemary fizz.
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When it comes to hosting for the holidays, things can get chaotic really quick. I’ve learned the hard way over the years that elaborate menus and complicated drinks aren’t the way to go. Especially if you want to be able to enjoy the party at all.
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Let’s be honest, no one has a great time at a party where the host is in the kitchen or frantically serving people all night.
That’s why I highly recommend the signature drink or batch cocktail method of hosting. One curated drink that is easy to put together and uses ingredients that most people will know and appreciate.
For bonus points, and to make all your guests feel welcome, pick a signature drink that works equally well as a cocktail and a mocktail.
For the festive season, you can’t go wrong with a pomegranate rosemary fizz. It’s made with a base of pomegranate juice, rosemary and honey.
The honey is a key flavour in this drink, so you want to pick something special. I like Swan Valley’s Kootenay Wildflower Honey for its taste and aroma.
The mocktails are finished with tonic water, and a little rose syrup.
For the cocktails, they’re topped off with some Prosecco and gin. My gin of choice for a mixed cocktail is the B.C.-made Jackknife Gin from Roots & Wings Distillery in Langley.
Pomegranate fizz base
3 cups (750 mL) pomegranate juice
2 cups (500 mL) apple cider
14 fresh juice of lemons
2 sprigs rosemary
1/4 cup (60 mL) honey
In a small saucepan, heat the honey with rosemary sprigs until the honey is thin and runny. Remove from heat and let cool.
In a resealable bottle combine pomegranate juice, apple cider and lemon juice.
Strain the cooled honey syrup into the bottle. Discard the rosemary sprigs.
To serve as a mocktail
Add 3/4 cup (180 mL) of the base into a glass over ice. Add 2 oz (60 mL) of tonic water and 1/2 tsp (2.5 mL) of rose syrup.
Garnish with pomegranate seeds.
To serve as a cocktail
Add 3/4 cup (180 mL) of the base into a glass over ice. Add 1 oz (30 mL) of gin and 11 oz (30 mL) of Prosecco.
Garnish with pomegranate seeds.
Yield 7 cups (about 8-10 drinks).
Raj Thandhi is the Surrey-based founder and editor of Pink Chai Living, a lifestyle blog that explores creativity through travel, fashion, food and everyday celebrations.