Dylan + Jeni
Total Time
1 Hour
Yield
Makes 4 1/2 quarts

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Pour into a decanter or pitcher and tie rosemary sprig around the handle or neck.

Chef's Notes

Make ahead: Simple syrup or cocktail itself (without sparkling wine) up to 1 week, chilled; up to
3 months, frozen.

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