Chill all the ingredients before mixing, since this gently fizzy cocktail is meant to be served straight up. Best named it for the purplish skies over the coastal town of Inverness in Northern California.
2 cups sugar
1 cup water
2 large fresh rosemary sprigs
6 cups well-chilled standard gin such as Tanqueray or Seagram's
1 1/2 cups freshly squeezed chilled lemon juice
3 3/4 cups chilled pomegranate juice
6 cups chilled sparkling rosé
How to Make It
Make rosemary simple syrup: In a small saucepan, combine 2 cups sugar with 1 cup water and 2 large fresh rosemary sprigs. Cover and bring to a boil, then let steep off the heat 15 minutes, covered. Remove rosemary and chill syrup.
In a large jar or bowl, mix 6 cups well-chilled standard gin such as Tanqueray or Seagram’s, 1 1/2 cups freshly squeezed chilled lemon juice, and 3 3/4 cups chilled pomegranate juice with 1 1/2 cups rosemary simple syrup. Right before serving, add 6 cups chilled sparkling rosé.
Pour into a decanter or pitcher and tie rosemary sprig around the handle or neck.
Make ahead: Simple syrup or cocktail itself (without sparkling wine) up to 1 week, chilled; up to
3 months, frozen.
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