Photo: Chris Emeott
Rosemary Pear Mocktail
- 1 oz lemon juice
- 1 oz rosemary simple syrup (see recipe below)
- 4 oz of pear juice
- Top with soda water
Pour the lemon juice, simple syrup and pear juice into a shaker and fill it ¾ with ice. Shake the contents for about 15 seconds. Strain mixture into a separate glass and pour in the “dirty” ice from the strainer. Top the drink with soda water. Garnish with a sprig of fresh rosemary and enjoy!
Rosemary Simple Syrup
- 1 cup of sugar
- 1 cup of water
- ¼ cup of rosemary
Combine the water, sugar and rosemary leaves in a medium-sized saucepan. Bring the contents to a boil and stir regularly until the sugar granules are completely dissolved. Let the mixture simmer on low for one minute. Remove the pan from the heat and let it steep for 45 minutes to allow the fragrant herbs to release their flavors into the syrup. Use a wire mesh strainer to separate the rosemary leaves from the syrup. Store the syrup in an airtight container.
Apple Cider Mimosa
- 1 Tbsp. of ground cinnamon
- 2 Tbsp. of granulated sugar
- 1 cup of apple cider
- 1 bottle of champagne or prosecco
Combine the cinnamon and sugar on a small plate. Use a lemon wedge to wet the rim of the glass. Dip the glass into the sweet mixture. Fill the champagne glass ¼ full of apple cider. Top with champagne or prosecco of choice and enjoy!
