October marks the star of seasonal celebrations, and that calls for something festive in a glass. This is a tart, bubbly, ruby-coloured drink that looks far fancier than it is. The gin's botanical notes are a natural match for rosemary and sage, so we make a quick herb syrup to build the flavour right into the drink and finish with a sprig on top. Rosemary is brighter and more piney; sage is earthier and a little softer. Both are lovely, so use whichever you have on hand. It makes a good Thanksgiving welcome drink, and the syrup can be made days ahead. A non-alcoholic version follows the method.
INGREDIENTS
Herb Simple Syrup (makes enough for about 8 drinks):
1/2 cup / 100 g granulated sugar
1/2 cup / 125 ml water
3 sprigs fresh rosemary or 6 fresh sage leaves
Cocktail (makes 2):
4 oz / 120 ml gin
4 oz / 120 ml unsweetened cranberry juice
1 oz / 30 ml fresh lemon juice
1 oz / 30 ml herb simple syrup
1/2 cup / 120 ml chilled soda water
Ice
To garnish:
2 sprigs fresh rosemary or 2 sage leaves
Fresh or frozen cranberries
METHOD
To make the syrup, combine the sugar, water and herbs in a small saucepan over medium heat. Stir until the sugar dissolves and the liquid just begins to simmer. Remove from the heat and let the herbs steep for 15 to 20 minutes. The longer it sits, the stronger the herb flavour. Strain into a jar and let cool completely.
Fill a cocktail shaker with ice. Add the gin, cranberry juice, lemon juice and 1 oz / 30 ml of the herb syrup. Shake hard for about 15 seconds, until the outside of the shaker is very cold.
If you want a little extra sparkle, rim the glass with lemon and sugar before you pour. Fill 2 highball glasses with fresh ice and strain the cocktail evenly between them.
Top each glass with a splash of soda water, about 1/4 cup / 60 ml each. Give it one gentle stir.
For the garnish, lightly slap the rosemary sprig or sage leaf between your palms to wake up the aroma, then tuck it into the glass along with a few cranberries.
Taste before serving. If it's too tart, add a touch more syrup. If it's too sweet, add a squeeze more lemon. Or even set up a station and let guests prepare drinks to their liking.
NON-ALCOHOLIC OPTION
Swap the gin for 4 oz / 120 ml of a non-alcoholic gin alternative, or use 4 oz / 120 ml extra soda water with 1/2 tsp apple cider vinegar for a bit of bite. Build the drink the same way. Because you're missing the botanical punch of the gin, add an extra 1/2 oz / 15 ml of herb syrup and leave the rosemary or sage in the glass for a few minutes before serving so the aroma has time to come through.
The herb syrup keeps in a sealed jar in the fridge for up to 2 weeks. It's also very good stirred into hot tea or drizzled over roasted squash.