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A Cranberry Orange & Rosemary Tonic in a faceted glass with ice cubes, garnished with a rosemary sprig and a citrus peel, and a sugared rim, set on a green marble surface.

Cranberry Orange Rosemary Tonic

Elien Lewis
A herbal, citrusy mocktail made by pounding rosemary and orange zest with sugar to release their oils, then shaking with cranberry, orange, and lemon juice. Double strained over ice with a salt rim and topped with tonic water.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 1 drink
Calories 100 kcal

Ingredients
 
 

  • 1 tbsp fresh rosemary needles stripped from the stem
  • 0.5 tsp orange zest
  • 1 tsp sugar
  • 2 oz cranberry juice sweetened, not unsweetened pure cranberry juice
  • 2 oz fresh orange juice
  • 0.5 oz fresh lemon juice
  • 2.5 oz tonic water to top, or up to 3 oz / 90ml
  • ice

For the salt rim

  • salt for the rim

To garnish

  • fresh rosemary sprig
  • orange wheel

Instructions
 

  • In a mortar and pestle or the base of a cocktail shaker, combine the rosemary needles, orange zest, and sugar. Pound or press firmly for about 30 seconds until the sugar is fragrant and the rosemary has released its oils.
  • If using a mortar and pestle, transfer the mixture to a cocktail shaker. Add the cranberry juice, orange juice, and lemon juice. Add a scoop of ice, seal, and shake well for about 10 seconds until chilled.
  • Run an orange wedge around the rim of a double rocks glass or high ball glass and dip it into a small plate of salt. Fill the glass with ice.
  • Double strain the shaken mix into the glass, then slowly pour the tonic water down the side of the glass to preserve the bubbles.
  • Garnish with a fresh rosemary sprig and an orange wheel. Serve immediately.

Notes

Cranberry juice: Use cranberry juice cocktail, not 100% pure cranberry juice. The pure version is too tannic and sharp for this drink.
Rosemary syrup: You could use a rosemary simple syrup instead of the fresh rosemary technique, but the cranberry and orange juices already bring plenty of sweetness. The pounding method gives you the rosemary flavour with just a teaspoon of sugar rather than the full sweetness of a syrup.
Double straining: Strain once through the cocktail shaker strainer and again through a fine mesh strainer to catch all the rosemary needles and zest.
Tonic water: Pour slowly down the side of the glass or over the back of a spoon to keep the bubbles. Start with 2.5 oz (70ml) and top up to taste.
To make it a cocktail: Add 1.5 oz (45ml) of gin or vodka to the shaker with the juices. Gin works especially well with the rosemary.

Nutrition

Serving: 1drinkCalories: 100kcalCarbohydrates: 25gProtein: 0.5gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 10mgPotassium: 138mgFiber: 0.3gSugar: 22gVitamin A: 123IUVitamin C: 59mgCalcium: 11mgIron: 0.2mg
Keyword cranberry orange mocktail, cranberry orange rosemary tonic, herbal tonic mocktail, non-alcoholic tonic drink, rosemary mocktail
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