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Inverness Sunset

 2 cups sugar
 1 cup water
 2 large fresh rosemary sprigs
 6 cups well-chilled standard gin such as Tanqueray or Seagram's
 1 1/2 cups freshly squeezed chilled lemon juice
 3 3/4 cups chilled pomegranate juice
 6 cups chilled sparkling rosé
Step 1
1

Make rosemary simple syrup: In a small saucepan, combine 2 cups sugar with 1 cup water and 2 large fresh rosemary sprigs. Cover and bring to a boil, then let steep off the heat 15 minutes, covered. Remove rosemary and chill syrup.

Step 2
2

In a large jar or bowl, mix 6 cups well-chilled standard gin such as Tanqueray or Seagram’s, 1 1/2 cups freshly squeezed chilled lemon juice, and 3 3/4 cups chilled pomegranate juice with 1 1/2 cups rosemary simple syrup. Right before serving, add 6 cups chilled sparkling rosé.

Step 3
3

Pour into a decanter or pitcher and tie rosemary sprig around the handle or neck.