Garnet Echo

01

What you’ll need

• 1 caffeine-free rooibos tea bag
• 1/2 cup boiling water
• 4 black peppercorns, lightly crushed
• 1 small fresh rosemary sprig
• 1/2 cup 100% pomegranate juice
• 2 tablespoons pure maple syrup
• 2 tablespoons unfiltered apple cider vinegar
• 2 teaspoons fresh lemon juice
• 1/2 cup plain chilled sparkling water
• 2 long clear ice spears or 6 large ice cubes
• 2 tablespoons pomegranate arils
• 2 small rosemary tips, for garnish

02

Mix the drink

1. Place the rooibos tea bag, crushed peppercorns and rosemary sprig in a heatproof measuring cup. Pour over the boiling water and steep for 8 minutes.
2. Remove the tea bag, then strain the tea through a fine sieve to remove the peppercorns and rosemary.
3. While the tea is still warm, stir in the pomegranate juice, maple syrup, apple cider vinegar and lemon juice until fully combined.
4. Cover and refrigerate the shrub base for at least 45 minutes, until thoroughly cold. Chill two tall highball glasses for the final 10 minutes.
5. Place one clear ice spear or three large ice cubes in each chilled glass. Pour 1/2 cup shrub base into each glass and stir for 8 seconds to begin chilling and dilution.
6. Slowly add 1/4 cup chilled sparkling water to each glass. Give each drink one gentle lift with a bar spoon so the bubbles remain lively.