Ingredients:
- cup fresh or frozen Cranberries (140g)
- cup Water (240ml)
- cup Granulated Sugar (200g)
- large Fresh Rosemary Sprigs (approx. 3 inches long)
- Peel of 1 small orange (wide strips, avoiding pith)
- oz (60ml) Rosemary-Cranberry Syrup (per serving)
- ½ oz (15ml) Fresh Lime or Lemon Juice (per serving)
- Club Soda or Sparkling Water to top (per serving)
- Fresh Cranberries (for garnish)
- Thin Orange Wheel or Half-Wheel (for garnish)
- Small Rosemary Sprig (for garnish)
Instructions:
- Prepare the Syrup Base: In a small saucepan, combine water, sugar, cranberries, rosemary sprigs, and orange zest.
- Simmer and Dissolve: Bring the mixture to a gentle simmer over medium heat, stirring until all the sugar is fully dissolved.
- Infuse and Steep: Once simmering, reduce heat to low. Lightly mash about half of the cranberries against the side of the pan to release more juice. Simmer gently for 5 minutes.
- Cool and Strain: Remove the pan from the heat. Allow the mixture to steep, undisturbed, for at least 30 minutes to deepen the rosemary flavour. Strain the syrup through a fine-mesh sieve into a clean jar, pressing gently on the solids to extract all the liquid. Discard solids.
- Chill Components: Ensure the syrup, lime/lemon juice, and club soda are well chilled before assembly.
- Assemble Individual Drinks: In a serving glass filled with ice, pour the chilled Rosemary-Cranberry Syrup (2 oz).
- Add Acidity: Add the fresh lime or lemon juice (½ oz).
- Top and Stir: Gently top the glass with chilled club soda or sparkling water. Give it one gentle stir to combine the layers without losing too much fizz.
- Garnish: Garnish elaborately with fresh cranberries and an orange half-wheel, nestling a small, 'spanked' sprig of fresh rosemary against the rim for maximum aroma.