Did somebody say, mocktail? Ha, yes I like a good cocktail just as much as the next person – but there are afternoons with two kids in tow when a refreshing drink, like this roasted peach and rosemary fizz, does the trick. I also like pulling out my cocktail shaker for just about any reason, including eating smoothies out of it! My mom brought over a big basket of Ontario peaches that were bursting with juice along with a handful of rosemary from a friend’s backyard. The two sparked an idea. Although the idea was inspired by the food, it wasn’t long before I found out this was a known drink made with bourbon (which we didn’t have on hand, by the way), so I thought about other options. A fizz! Refreshing citrus notes paired with sweet peaches and the complex taste of rosemary – yes, that would be perfect.
To make rosemary simple syrup, all you need is a sprig of fresh rosemary, water, and raw honey (or sugar). The mixture of raw honey and rosemary was incredible. The syrup was a little bit thicker than a typical simple syrup, as a result, but it was delicious in the mocktail. The following day, I poured a bit over a pineapple smoothie and was delighted with the taste. Try making it to see if you feel the same way.
After the mocktails were made, Mr. Smith and I kicked up our feet, chin-chinned, and talked over the kids who were wild at play. Even though summer is coming to a close, to me it’s magically captured in a glass of roasted peach and rosemary fizz, should you or I need to find it again a few months from now.
- 1/4 cup of raw local honey
- 1 cup water
- 1 fresh sprig rosemary
- 1 peach, sliced and roasted
- 1/2 ounce fresh juice from 1 lemon
- 1/2 ounce rosemary simple syrup (see recipe below)
- 1 ounce of pure pineapple juice
- Perrier mineral water (3-4 ounces)
- Combine water, rosemary, and raw local honey in a small saucepan. Heat over high heat until boiling, stirring to dissolve honey. Reduce to a simmer and continue to cook until for 8 minutes. Remove from heat and let cool. Strain through a fine mesh strainer to remove bits.
- While the syrup is cooling, slice up a peach and roast in a pan for 5-8 minutes. Press with a spatula to release the juice and transfer into a glass dish (looks a bit mushy, but has roasted flavour).
- For the Mocktail: Muddle the roasted peach and rosemary syrup in the bottom of a cocktail shaker. Fill the shaker with ice, add the lemon juice and pineapple juice and shake for 10 seconds. Strain through a mini strainer into a cocktail glass. Fill to top with Perrier water. Garnish with a rosemary sprig.
- Rosemary syrup will keep for one week in a sealed container in the refrigerator.
- Skip the perrier and replace with 1 1/2 ounces bourbon for a cocktail.