Ingredients:

  • 1 cup (240 ml) clear Apple Juice (100%)
  • 1/2 cup (110 g) Light Brown Sugar
  • 1/4 cup (60 ml) Filtered Water
  • 2 large Cinnamon Sticks
  • 2 pods Whole Star Anise
  • 4 whole Whole Cloves
  • Chilled Spiced Apple Syrup (for assembly)
  • 3 fl oz (90 ml) 100% Pomegranate Juice (chilled, per glass)
  • 4 fl oz (120 ml) ice-cold Sparkling Water or Club Soda (per glass)
  • Pomegranate Arils (Seeds), for garnish
  • Thin Apple Slices, for garnish
  • Fresh Rosemary Sprigs, for garnish

Instructions:

  1. Combine Ingredients: In a medium saucepan, combine the apple juice, brown sugar, filtered water, cinnamon sticks, star anise, and whole cloves.
  2. Dissolve and Simmer: Heat the mixture over medium heat, stirring gently until the brown sugar is completely dissolved. Bring the mixture to a gentle simmer (do not boil aggressively).
  3. Infuse: Reduce the heat to low and let the syrup simmer very gently for 3–5 minutes to ensure the spices start releasing their oils.
  4. Cool and Steep: Remove the saucepan from the heat, cover it, and allow the syrup to cool completely to room temperature. This crucial steeping time (about 45–60 minutes) allows the complex spice flavours to fully infuse.
  5. Strain and Chill: Once cool, strain the syrup through a fine-mesh sieve into an airtight jar. Discard the spices. Chill the syrup thoroughly in the refrigerator for at least one hour or until ready to use.
  6. Prepare Glassware: Add ice (cubed or crushed) to each highball glass.
  7. Mix the Base: Measure 2 fl oz (60 ml) of the chilled Spiced Apple Syrup and 3 fl oz (90 ml) of the cold Pomegranate Juice into each glass. Stir briefly to combine the concentrates.
  8. Top with Fizz: Slowly top each glass with 4 fl oz (120 ml) of ice-cold sparkling water or club soda. Avoid stirring aggressively after adding the sparkling water.
  9. Garnish and Serve: Add 1 teaspoon of pomegranate arils and a thin apple slice to each glass. Finish with a small sprig of fresh rosemary. Serve immediately.