Rosemary Black Current Mocktail Recipe

Make the syrup

Combine sugar and water in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves (about 2–3 minutes).

Add the black currant jam to the pan and whisk until it fully incorporates into the syrup, producing a deep purple mixture. Continue to simmer gently for 2 minutes to meld flavors.

Nestle the 3 rosemary sprigs into the simmering syrup. Reduce heat to low and let the mixture steep for 8 minutes, keeping just below a simmer so the rosemary infuses without becoming bitter.

Remove the pan from the heat. Stir in 1 tablespoon fresh lemon juice to brighten the flavor and help stabilize color.

Let the syrup cool to room temperature with the rosemary still in it for an additional 10–15 minutes for stronger aroma, then remove and discard the rosemary sprigs. If you prefer a smooth syrup, strain through a fine mesh sieve to remove any solids.

Transfer the cooled syrup to a clean jar or bottle. This yields about 3/4 to 1 cup of syrup and can be refrigerated up to 10 days.

Build each drink

Fill two highball or Collins glasses with about 1 cup of ice each (adjust per glass size).

Divide the rosemary-black currant syrup between the two glasses: use 2½ tablespoons (approximately 37 ml) per glass for a balanced sweetness and flavor. Adjust to taste if you prefer sweeter or tarter.

Add 1 teaspoon fresh lemon juice to each glass to add brightness and balance the sweetness.

Pour chilled sparkling water over the syrup and lemon in each glass, about 250 ml (1 cup) per glass, pouring gently to preserve carbonation. Stir once gently with a bar spoon to integrate the syrup without flattening the bubbles.

Garnish each glass with a fresh rosemary sprig, a lemon slice or twist, and scatter 4 black currants or frozen berries into the drink if using. Lightly slap the rosemary between your palms before garnishing to release aromatic oils.

Serve immediately while sparkling and cold.