Pomegranate Rosemary Sour mocktail recipe
Pomegranate, lemon and a quiet rosemary note beneath a tight foam cap.
Method: Shake · Glass: Coupe glass · Time: 5 minutes · Difficulty: Intermediate
Ingredients
- 2 oz unsweetened pomegranate juice
- ¾ oz fresh lemon juice
- ½ oz rosemary simple syrup
- ¾ oz aquafaba
- 2 dashes alcohol-free aromatic bitters
How to make it
- Chill a coupe while you measure the ingredients.
- Add pomegranate juice, lemon, rosemary syrup, aquafaba and bitters to a shaker without ice.
- Dry shake firmly for 15 seconds to build the foam.
- Add firm ice and shake again for 12 seconds until the tin is cold.
- Fine strain into the coupe and rest the rosemary lightly across the rim.
Garnish
One short rosemary sprig
Why this balance works
Pomegranate has a drying edge as well as sweetness, so it needs lemon for a clean line and enough syrup to round the finish. Rosemary should be a background aroma, not the main flavour. If the juice is sweetened, reduce the syrup before changing the lemon.
Technique to keep
The foam is useful because it softens a tannic fruit sour without hiding it. Dry shake before the ice, then give the chilled shake a shorter second pass. Over-shaking after the ice has done its work makes a foamy drink watery rather than silky.
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