Tired of too-sweet mocktails? This booze-less option is made with sugar-free ginger ale flavoured sparkling water and naturally sweetened with honey syrup and pomegranate juice.
The result is a subtle, sweet and spiced sipper you’ll want to make all season long. If you want to add alcohol, try a splash of white rum or vodka.
“You’ll make more spiced honey syrup than you need for four mocktails, but the leftovers will keep in the fridge,” shares Michelle Pennock, executive chef for the President’s Choice test kitchen. “Use it to sweeten coffee, tea or sparkling water, or brush over cake layers before icing to keep the cake extra moist.”
Spiced Honey Syrup:
- 4 black peppercorns
- 3 whole cloves
- 1 each cinammon stick and star anise
- 1 piece (about 3 inches/7.5 cm) fresh ginger, sliced
- 2/3 cup (167 mL) honey
- 1 ½ cups (375 mL) ice cubes
- 1 cup (250 mL) 100% pomegranate juice
- 1/2 cup (125 mL) spiced honey syrup
- 1/2 cup (125 mL) PC ginger ale flavour sparkling water
- 4 sprigs fresh rosemary
- 8 pieces crystallized ginger (optional)
- To make the spiced honey syrup, combine peppercorns, cloves, cinnamon stick, star anise, fresh ginger, honey, and 1 cup water in a 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 one week.
- To make the 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.
- Garnish glasses with rosemary sprigs. If using, thread crystallized ginger onto wooden cocktail skewers and place in glasses.