Mistletoe Kiss Cocktail
So fun and yummy, perfect for all your upcoming Christmas parties with family and friends...holiday cocktail perfection!
Foto: Half Baked HarvestIngredients
- 1/2 cup honey
- 2 inches fresh ginger sliced
- 2 cinnamon sticks
- 1 sprig rosemary
- 2 ounces (1/4 cup) vodka
- 1 ounce (2 tablespoons) pomegranate juice
- 1 ounce (2 tablespoons) Campari
- 1/2 ounce (1 tablespoon) orange liqueur ((Cointreau))
- 1/2 ounce (1 tablespoon) lime juice
- 1 -2 tablespoons ginger syrup
- sparkling water, for topping
Steps
1. To make the ginger syrup. In a pot, bring 1/2 cup water, honey, ginger, cinnamon, and rosemary to a boil over high heat. Boil for 2-3 minutes, then remove from the heat. Let cool, then strain the syrup into a glass jar. This syrup makes enough for about 6 drinks.2. In a glass filled with ice, combine 1-2 tablespoons of ginger syrup, vodka, pomegranate juice, Campari, orange liqueur, and lime juice. Stir to mix. Top off with sparkling water. Garnish with pomegranate arils, sugared rosemary, and cinnamon sticks, if desired.3. To Make a Mocktail: Add a tiny pinch of cloves to the ginger syrup. Then, omit the vodka, Campari, and orange liquor. Use 2 additional tablespoons of pomegranate juice, 1 tablespoon of lemon or lime juice, and 2 tablespoons of orange juice. SUGARED ROSEMARY1. Line a baking sheet with parchment paper. Gently run rosemary sprigs under a little water to dampen, then place on the prepared baking sheet. Sprinkle the rosemary with granulated sugar on all sides, making sure the rosemary is thoroughly coated in sugar. Allow to dry on the baking sheet for 1 hour. The rosemary can be made 1 day in advance and stored at room temperature.
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