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Recipe Detail Page
Ruby Muse
Holiday 2010
An inspired gathering of flavours, this cocktail has a lovely savouriness from rosemary. Betterstill, it can be served hot or cold. Assemble everything a few hours before your guestsarrive and when it’s time, simply pour and enjoy the company.
Serves 12
In a large pitcher, combine 1½ cups ruby port, 1½ cups gin, 6 cups pomegranate juice, 3 oz lime juice, and 2 large sprigs of rosemary. Stir to combine, pressing against the rosemary to release its fragrance. To serve hot, pour into a saucepan, warm gently and ladle into heat-proof mugs. Alternatively, to serve cold, pour directly into tall glasses filled with ice. Garnish with a sprig of rosemary.
Serves 12
