Pomegranate in a Pear Tree
Both the infused simple syrup and the garnish give this holiday-themed cocktail the enticing aroma of rosemary. Muddled pomegranate seeds give the drink a lovely color.
For the rosemary simple syrup:
- 1 cup (8 oz./250 g) sugar
- 4 to 5 fresh rosemary sprigs
1/4 cup (1 oz./30 g) pomegranate seeds
- 1 1/2 oz. (45 ml) gin
- 1/2 oz. (15 ml) pear liqueur, preferably St. George Spiced Pear
- 1 1/2 oz. (45 ml) fresh orange juice
- Squeeze of fresh lemon juice
- Rosemary sprig for garnish
To make the rosemary simple syrup, in a saucepan over high heat, combine the sugar and rosemary sprigs with 1 cup (8 fl. oz./250 ml) water. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Remove from the heat and let cool. Strain through a fine-mesh sieve into a jar and discard the rosemary sprigs. You will need 1/2 oz. (15 ml) of the rosemary syrup for the drink; refrigerate the rest for making more cocktails. The syrup will keep, covered, in the refrigerator for up to 3 weeks.
To assemble the cocktail, put the pomegranate seeds in a cocktail shaker and use a muddler to muddle and release their juice. Add the gin, pear liqueur, orange juice, 1/2 oz. (15 ml) of the rosemary syrup and a squeeze of lemon juice to the shaker. Fill the shaker with ice and shake until well chilled, about 20 seconds. Strain into a tumbler filled with ice, garnish with the rosemary sprig and serve. Makes 1 drink.
Recipe by Ashley Rose Conway, creator of Craft + Cocktails