My love for herbs knows no bounds. They are an easy way to elevate any drink and add a fresh element to balance both sweet and tart flavors. And this mocktail is no different. The rosemary and pear form the perfect marriage of flavors and give this fall-appropriate lemonade a major upgrade.
This recipe is excerpted from ‘Free Spirit Cocktails: 40 Nonalcoholic Drink Recipes’ by Camille Wilson. Buy the full book on Amazon.
Recipe information
Yield
Makes 1 cocktail
Ingredients
Rosemary Syrup
4
1
1
Cocktail
½
1½
1
3
Need to make a substitution?
Preparation
Rosemary Syrup
Step 1
Remove the rosemary leaves from the sprigs, discarding the stems. In a small saucepan over medium heat, combine the sugar and water. Once boiling, add the rosemary leaves, turn down the heat, and let simmer for 2 minutes. Remove from the heat and let steep, covered, for 30 minutes.
Step 2
Using a strainer, strain the mixture into a resealable container, discarding the solids. Store in the refrigerator for up to 2 weeks.
Cocktail
Step 3
In a blender, combine the pear and lemon juice. Blend until smooth. Add the mixture to a highball glass. Add the rosemary syrup and ice and stir to combine. Top with the sparkling water and serve.
