Muddled The Pom

6 strawberries For the rosemary sugar syrup: 

1/4 cup water
½ cup ice
1/4 cup sugar
Freshly ground black Few sprigs of rosemary
pepper For the fizz: 
⅓ cup Gin 1/4 cup pomegranate juice
tonic water 1/2 cup gin
3-4 tablespoons rosemary sugar syrup
Dash lemon juice
Instructions Soda water, to top
• Remove the stalks from the strawberries and cut them To serve: fresh rosemary sprigs and pomegranate
arils
into quarters.
• Add them to a cocktail shaker or mason. To make the syrup
• Add the ice, a good grinding of black pepper and then In the small saucepan, bring the sugar and water to a simmer. Then
pour over the gin. take off the heat, add the rosemary and allow to steep for 30
• Give everything a good shake until the gin is stained minutes. Drain and set aside.
with the strawberry juice. To make the fizz
Divide ice cubes among your cocktail glasses. Pour in the
• Pour the mixture between two balloon glasses and top
pomegranate juice, gin, rosemary sugar syrup and lemon juice. Give
up with your desired amount of tonic water. a nice stir. Top with soda water and garnish with rosemary sprigs
and pomegranate arils.  
 Sour Latino The Old Lit Lady
1 Orange peel
1 lemon 6 sprigs Rosemary
2 sprigs rosemary 1 Rosemary
½ teaspoon coriander seed 4 tsp Cinnamon rosemary simple syrup
1/2 cup Honey
½ cup gin 3 Cinnamon sticks
1 cup ice 3 dashes Angostura bitters
1 ⅓ cup cups tonic water 2 oz Bourbon
Liquids
pinch mixed peppercorns 1/2 cup Water

Instructions
Put a cast iron fry pan or heavy non-stick pan over a high heat and allow it to
get hot.
Cut the lemon into quarters and place them cut side down in the hot pan.
Once the lemon is charred turn to char the other cut edge.
Remove from the pan and set aside to cool.
put the rosemary, coriander seeds and gin into a cocktail shaker or measuring
jug.
Use a wooden spoon to lightly bash the aromatics.
Divide the ice between two large round bottomed glasses.
Strain the gin into your glasses.
Top up with tonic water, stir briefly and add in your charred lemon quarters.
Serve immediately with a small pinch of whole peppercorns.
Instructions
Start with making the simple syrup. In a small saucepan,
combine honey, water, rosemary sprigs, and cinnamon sticks
over medium heat. Bring to a simmer, stirring frequently until
honey has dissolved into water. Remove from heat and allow
to cool completely. Once cool, remove rosemary and cinnamon
sticks and transfer to an airtight container.
When ready to make cocktail, add 4 teaspoons of the
cinnamon rosemary simple syrup and 3 dashes of bitters to an
Old Fashioned glass. Swirl syrup and bitters around in glass.
Add bourbon, ice, orange peel, and stir. Store extra simple
syrup in airtight container in refrigerator. Enjoy!
Rosemary sprig for garnish