Under The Mistletoe
2 oz. Alley 6 Harvest Gin
3/4 oz. spiced pomegranate syrup (or grenadine)
2 dashes orange bitters
4 oz. Sparkling rosé
Absinthe rinse
Rinse a coupe with absinthe. Shake gin, syrup, and bitters with ice. Strain into prepared glass, top with sparkling wine, and garnish with fresh rosemary. Singe the tips of the rosemary for extra fragrance.
SPICED POMEGRANATE SYRUP
Combine equal amounts pure pomegranate juice and granulated sugar in a small saucepan. Heat over low, stirring to dissolve sugar. Add in 2 cinnamon sticks, a few whole star anise, and about a dozen whole cloves. Heat for about five minutes, then remove from heat and let spices steep as syrup cools. Remove solids and store cooled syrup in a glass bottle in the refrigerator. Use within 3 weeks.