This not-too-sweet sparkling mocktail has a great herbaceous kick, thanks to the combination of rosemary and juniper. With this recipe, you’ll likely be left with more simple syrup than you’ll need. Any leftovers can be kept refrigerated for several weeks and are lovely stirred into a warming cup of cranberry tea.
Tip: Should you have some guests who’d like an extra kick to their cocktail, a splash of vodka or white rum would also be nice here.
Pair with Lemon and Olive Oil Baked Feta!
1 cup (250 mL) water
1/3 cup (80 mL) agave nectar
3 rosemary sprigs, plus extra for garnish
1 Tbsp (15 mL) dried juniper berries
3 Tbsp (45 mL) freshly squeezed clementine juice
1/2 cup (125 mL) unsweetened orange-flavoured sparkling water
2 to 3 dashes orange bitters
Clementine slices, for garnish
In small saucepan, stir together water, agave, rosemary, and juniper berries over medium-high heat, until simmering. Reduce heat to low and let mixture cook, uncovered, for 20 minutes, stirring occasionally. Strain syrup into heatproof container and refrigerate until chilled.
In lowball glass, add clementine juice and 1 Tbsp (15 mL) rosemary-juniper syrup. Stir to combine. Add ice, if desired, before adding sparkling water and orange bitters. Gently stir to combine. Garnish with a sprig of rosemary and a slice of clementine. Serve.
Each serving contains: 22 calories; 0 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 6 g total carbohydrates (5 g sugars, 0 g fibre); 6 mg sodium
Source: Holiday Cocktail Party