How to make
Spiced Honey Syrup:
1each cinnamon stick and star anise
1piece (about 3 inches/7.5 cm) fresh ginger, sliced
2/3 cup (167 mL)honey
1-1/2 cups (375 mL)ice cubes
1 cup (250 mL)100% pomegranate juice
1/2 cup (125 mL)Spiced Honey Syrup
1 can (355 mL)PC Ginger Ale Flavour Sparkling Water
4sprigs fresh rosemary
8pieces crystallized ginger (optional)
How to make
- Step 1
Spiced Honey Syrup: Combine peppercorns, cloves, cinnamon stick, star anise, fresh ginger, honey, and 1 cup water in small saucepan. Bring to a boil; reduce heat to a simmer and cook 10 minutes. Discard star anise. Let cool to room temperature. Discard peppercorns, cloves, cinnamon stick, and ginger. (TIP: Refrigerate in sealed jar or airtight container up to 1 week.)
- Step 2
Mocktails: Divide ice among glasses. Pour ¼ cup pomegranate juice and 2 tbsp Spiced Honey Syrup into each glass. Top with sparkling water, dividing evenly. Stir to combine.
- Step 3
Garnish glasses with rosemary sprigs. If using, thread crystallized ginger onto wooden cocktail skewers and place in glasses.
- Try this:
You’ll make more Spiced Honey Syrup than you need for 4 mocktails, but the leftovers will keep in the fridge for a week. Use it to sweeten coffee, tea, or sparkling water, or brush over cake layers before icing to keep the cake extra moist.