Polar Express (n/a) Recipe

Combine and dissolve

In a small saucepan combine 1 cup pomegranate juice and 1/2 cup granulated sugar. Warm gently over low heat, stirring until sugar fully dissolves (do not boil). This should take about 3–5 minutes.

Infuse with rosemary

Remove the saucepan from heat. Add 3 fresh rosemary sprigs to the warm pomegranate-sugar mixture, cover, and let steep for 20–30 minutes to impart herbal aroma. Taste after 20 minutes and steep longer if you want a stronger rosemary note.

Strain and add vinegar

Strain out the rosemary and let the syrup cool to room temperature. Stir in 1/4 cup apple cider vinegar. Mix thoroughly, then transfer to a clean jar and refrigerate. The shrub will keep refrigerated for 2–3 weeks.

Prepare glass and garnish

If desired, chill a coupe or rocks glass. Lightly dust a short rosemary sprig with powdered sugar by holding the sprig over a small sieve and tapping 1 tsp powdered sugar so it coats the top tips. Optionally add 1/2 tbsp pomegranate arils to the bottom or rim of the glass for visual appeal.

Shake

Fill a cocktail shaker with ice (about 1 cup). Add 2 oz Lyre's non-alcoholic gin, 0.75 oz pomegranate-rosemary shrub, 0.75 oz fresh lemon juice, and 0.25 oz simple syrup. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and well diluted.

Fine strain & serve

Double-strain the cocktail into the chilled coupe or rocks glass (to remove ice shards and any pulp).

Garnish and finish

Place the powdered-sugar-dusted rosemary sprig atop the drink (resting on the rim or laid across the coupe). If you used pomegranate arils, float a few on the surface. Serve immediately.