New Year's Eve Cocktails


Pomegranate Rosemary Spritzer, recipe provided below (adapted from A House in the Hills)


  • 1 bottle prosecco
  • 2 ounces peach schnapps
  • 4 teaspoons fresh squeezed lemon juice
  • 4 ounces pom juice
  • 1 small bottle mango flavored soda water
  • 6-8 sprigs rosemary
  • 1 fresh pomegranate
  • .5 cup sugar
  • 1 cup water


  • Add 1 cup of water to a small pan with 2-3 sprigs of rosemary, bring to a boil.
  • Add sugar to boiling water and stir until sugar dissolves.
  • Remove from heat, strain rosemary leaves and set to cool.
  • Clean and de-seed pomegranate. Set seeds aside.
  • Pour Prosecco evenly into 4 cocktail glasses.
  • Add .5 ounces of peach schnapps, .5 ounces rosemary simple syrup, 1 teaspoon lemon juice, 1 ounce pom juice and a splash of mango soda water to each glass and stir.
  • Add 1 tablespoon of pomegranate seeds to each glass.
  • Allow the pomegranate seeds time to float to the top of the glass and garnish with 1 sprig of rosemary.


Honey Sage Gin Fizz, recipe provided below (adapted from Thread Sence)


  • 3 ounces gin
  • 1/2 – 1 ounce honey sage syrup, depending on your desired level of sweetness (recipe below)
  • 1/2 ounce fresh lime juice
  • 5 ounces club soda
  • fresh sage leaves for garnish
  • Honey sage syrup:
    • 1/2 cup honey
    • 1/2 cup water
    • 5-6 fresh sage leaves
  • For the Rim:
    • Fine smoked sea salt
    • inely crumbled bacon


  • Fill the glass with a few sage leaves and ice cubes, then add gin, 1/2 ounce of syrup and lime juice, stirring well. Pour in club soda, stirring a bit more, then taste and determine if the drink has enough sweetness. If not, add a bit more. Garnish with an extra sage leaf and serve. Enjoy!


Zinfandel Grape, Rosemary, and Gin Crush, recipe provided below (adapted from The Bojon Gourmet)


  • 1/2 cup Zinfandel (or other purple-skinned) grapes
  • 1 loosely packed tablespoon rosemary needles
  • 1 teaspoon sugar (I use organic blonde cane sugar)
  • 1 tablespoon freshly squeezed, strained lemon juice
  • 1 1/2 ounces (3 tablespoons) gin (such as my favorite, St. George Terroir), preferably chilled
  • Ice
  • Sparkling water


  • In a jar or cocktail shaker, combine the grapes, rosemary, and sugar. Use a muddling stick to mash the grapes to a pulp; the more you mash, the more color you’ll extract from the skins and the more flavor will come out of the rosemary. Work in the lemon juice, then the gin. Strain the mixture through a fine mesh sieve, pressing on the solids to extract all the good stuff. Stir with ice, then strain into a glass filled with ice, and top off with a splash of sparkling water