Ingredients:

  • 2 cups (475 ml) Unfiltered Apple Cider
  • 1 cup (240 ml) Pomegranate Juice (100% juice)
  • 1/4 cup (50 g) Light Brown Sugar
  • 2 large Cinnamon Sticks
  • 2 whole pods Star Anise
  • 1/2 cup (120 ml) Water
  • Chilled Sparkling Water (or club soda/seltzer), to top
  • Ice Cubes (1/2 cup / 120 ml per serving)
  • 1 Tbsp (15 g) Fresh Pomegranate Arils (per serving)
  • 2 thin slices Apple Slices (per serving)
  • 1 small Fresh Rosemary Sprig (per serving)

Instructions:

  1. Simmer the Spices: In a medium saucepan, combine the apple cider, water, brown sugar, cinnamon sticks, and star anise. Bring the mixture to a gentle boil over medium heat, stirring until the sugar is fully dissolved.
  2. Reduce: Reduce the heat to a low simmer. Allow the mixture to reduce by approximately one-third (about 15 minutes). The liquid should slightly thicken into a concentrated syrup.
  3. Cool and Strain: Remove the saucepan from the heat. Allow the syrup to cool in the pan for 15 minutes. Strain the syrup through a fine-mesh sieve into a clean bowl to remove all spices. Discard the spices.
  4. Combine the Base: Pour the strained spiced apple syrup into a large pitcher. Add the measured pomegranate juice. Stir well to combine thoroughly.
  5. Chill: Cover the pitcher and refrigerate for at least 1 hour, or ideally up to 24 hours. This chilling time is essential for flavor melding.
  6. Prep the Glasses: Just before serving, fill each glass (highball or tumbler) generously with ice.
  7. Measure the Base: Pour 4 fl oz (120 ml) of the chilled apple-pomegranate base into each prepared glass.
  8. Top with Fizz: Top each glass with chilled sparkling water (about 4 fl oz / 120 ml, or until the glass is full). Give it one gentle stir to combine.
  9. Garnish: Add the pomegranate arils into the drink. Pierce the thin apple slices onto the rim or float them. Lightly ‘slap’ the rosemary sprig before adding it to the glass to release aromatic oils. Serve immediately.