We love the holidays and enjoyed celebrating 12 Days of Christmas so much last year that we’ve decided to do it again this year, starting….. Now! Most of the recipes will focus on the season’s staples — booze and sugar. This drink was inspired by a white sangria with pomegranate and rosemary we saw over at Bakeaholic Mama.
While we’re listing ratios for two, it’d be an easy recipe to scale to size. Wouldn’t it look so pretty in a punch bowl? If you’re feeling like something a bit stronger, you can make a simpler cocktail by blending three parts of the pomegranate juice to one and a half parts of the gin.
To make your own pomegranate juice, remove the seeds from a pomegranate and place in a sealed plastic bag. Crush with a crab mallet or rolling pin. Pour through a strainer. One pomegranate should yield about 1/2 cup to 2/3 cup juice.
To make rosemary-infused gin cover two sprigs of rosemary with gin in a small bowl or measuring cup. (This should be about four ounces.) Let steep for 15 minutes.
Rosemary and Pomegranate Gin and Tonics
- 1 oz rosemary-infused gin
- 1/4 oz Lillet
- 3/4 oz pomegranate juice
- 1 tsp simple syrup
- tonic water
Measure out the gin, Lillet, juice and simple syrup and pour into the bottom of a Collins glass. Throw in some ice. Top with tonic water and garnish with rosemary.
For those of you who missed last year’s Twelve Days of Christmas or just made too many of our cocktail recipes and don’t remember, here’s a rundown: