Deck The Halls Recipe

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat.

Stir until sugar fully dissolves and mixture just comes to a simmer (do not boil vigorously), about 3–4 minutes.

Add 3 fresh rosemary sprigs to the pan, reduce heat to low, and simmer gently for 5 minutes to infuse.

Remove from heat and let syrup steep with rosemary for 20–30 minutes for a stronger flavor.

Strain out rosemary sprigs through a fine mesh sieve into a clean jar. Cool to room temperature, then refrigerate. Syrup will keep 2 weeks chilled.

Chill glass

If desired, chill your coupe or rocks glass in the freezer for 5–10 minutes or fill with ice water while preparing the drink.

In a shaker filled with ice, combine 2 oz Bombay Gin, 2 oz white cranberry juice, 0.5 oz fresh lemon juice, and 0.75 oz rosemary simple syrup.

Add 1 dash Angostura bitters if using (this gives depth and warmth).

Shake vigorously for 10–12 seconds until well chilled (shaker should frost).

If using a rocks glass with a large ice cube: strain over the large ice cube. If using a coupe: double-strain into the chilled coupe to remove any small ice chips.

Top gently with 1 oz dry sparkling water or club soda to add effervescence; stir once gently with a bar spoon to combine.

Garnish with a sprig of fresh rosemary and 2–3 fresh cranberries speared on the rosemary or dropped into the drink. Clap the rosemary between your hands briefly before garnishing to release aromatic oils.

Serve immediately.