Pomegranate Gin Cocktail

1 portion
1 hr 10 min

My boyfriend and I are big gin fans, and so when Pepprell Distilling Company reached out, I jumped on the opportunity to collaborate. The brand is based out of Ontario however it also has East coast roots which I love (the distillery got its name from a street in Halifax where the owner lived while studying at Dalhousie University). While our go-to for gin is usually a simple gin and tonic, I thought it would be fun to throw together a holiday inspired cocktail for the occasion. This pomegranate gin cocktail is a great way to incorporate the festive flavours and colours of the season without too much headaches (and by headaches I mean the labour-related kind, not the hang-over kind). For more recipes like this one, be sure to check out the Cashmere & Cocktails blog and follow me on Instagram!

Recipe details

  • 1  portion
  • Prep time: 1 Hours Cook time: 10 Minutes Total time: 1 hr 10 min
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Ingredients

For the simple syrup

  • ½ cup water
  • ½ cup granulated sugar
  • 2 sprigs of rosemary

For the cocktail

  • 2 oz pomegranate juice
  • 1 oz Pepprell Distilling Company gin (or gin of choice)
  • 1 oz rosemary simple syrup
  • Pomegranate carbonated water, to top up
  • Ice
  • Pomegranate arils, for garnish
  • Sugared rosemary sprigs, for garnish (optional)

Instructions

For the simple syrup

For the rosemary simple syrup, combine ½ cup water and ½ cup granulated sugar in a small saucepan over medium heat. Bring to a simmer.
Remove from heat and add 2 sprigs of rosemary. Allow to steep for 30 minutes.
Drain and set aside. Cool completely before use. *If you choose to use sugared rosemary sprigs as a garnish, add additional springs to the steeping saucepan at the end of the 30 minute mark. Dip sprigs into syrup, place on a cooling rack and sprinkle with additional sugar. Allow to dry until hardened.

For the cocktail

Fill a glass with ice. Pour gin over ice then stir in pomegranate juice and simple syrup.
Top with carbonated water and garnish with pomegranate arils and sugared rosemary sprig.
Serve and enjoy!

Jennifer Thompson
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