Perfect Pomegranate Rosemary Gin Sour

A red cocktail in a martini glass garnished with rosemary and a lemon twist sits on a dark surface, with a halved pomegranate and greenery in the background, against a deep red backdrop.

Perfect Pomegranate Rosemary Gin Sour

Shake up a festive Pomegranate Rosemary Gin Sour! Bright pomegranate, herbal rosemary, and silky foam make this holiday cocktail unforgettable.

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Drinks

American, English

Batch makes 6-8 servings

251 kcal

Equipment

Ingredients

For the Rosemary Simple Syrup (makes about 6 oz)

½ cup water
½ cup granulated sugar
3-4 fresh rosemary sprigs

For a Single Cocktail (batch amounts in instructions)

2 ounces London Dry gin, may use other styles or alcohol-free gin
2 ounces pomegranate juice
1 ounce fresh squeezed lemon juice, strain for smoother cocktails
1 ounce rosemary simple syrup
½ ounce egg white, see notes for preparation / substitutions
Ice

For Garnish

Fresh rosemary sprig
Pomegranate arils
Lemon twist

Instructions

Make the Rosemary Simple Syrup (Make-Ahead)

Heat water and sugar: In a small saucepan, combine water and sugar. Bring to a boil, stirring until sugar dissolves. Remove from heat and add rosemary sprigs. Steep for 30 minutes. Remove rosemary sprigs and strain syrup into a clean jar. Store in refrigerator for up to 2 weeks.

For a Single Cocktail

In a cocktail shaker, combine gin, pomegranate juice, lemon juice, egg white and rosemary simple syrup. Dry shake for 10-15 seconds. Add ice and shake again for another 10-15 seconds. Strain into a glass.
Place a rosemary sprig across the rim, add a lemon twist, and drop in a few pomegranate arils.

For a Batch (Serves 6-8)

Combine 12 oz gin, 12 oz pomegranate juice, 6 oz fresh lemon juice, 6 oz rosemary simple syrup in a small pitcher or large jar and stir. Store covered in refrigerator for up to 1 day. When ready to serve, add ¾ cup of the mixture to a cocktail shaker with the egg white and dry shake. Add ice, shake again and strain into a glass. Garnish as above.

Notes

Egg Whites – Use the freshest eggs you can find, with clean, uncracked shells. Use clean hands or an egg separator to separate the white from the yolk. Whisk the white lightly with a fork to loosen it up before measuring. Pasteurized egg whites from a carton also work.
Vegan or egg-free option – Use aquafaba (chickpea liquid), butterbean liquid (from canned butterbeans), or a vegan cocktail foamer.

Nutrition

christmas, holidays, thanksgiving

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