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Winter Berry Cocktail

The Winter Berry Cocktail is a sophisticated blend of tart and sweet flavors with a hint of herbal warmth. Rosemary-infused vodka pairs beautifully with pomegranate and cranberry juices, creating a seasonal drink that’s as visually stunning as it is delicious.

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Winter Berry Cocktail

Winter Berry Cocktail

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Christmas, Christmas cocktails, Christmas drinks, christmas vodka cocktails, easy christmas cocktails
Servings: 1
Author: Paul Kushner

Ingredients

Instructions

  • In a cocktail shaker filled with ice, add the rosemary vodka, pomegranate juice, lemon juice, cranberry juice, and simple syrup if desired.
  • Shake vigorously for 15–20 seconds until well-chilled.
  • Strain into a chilled martini or coupe glass for a refined presentation, or pour over ice in a rocks glass for a more relaxed style.
  • Top with a sprinkle of pomegranate seeds and a sprig of fresh rosemary for a festive and aromatic touch.
  • Infuse the vodka: Combine 1 cup of vodka with 1–2 sprigs of fresh rosemary in a sealed container. Let it infuse for 24–48 hours, shaking occasionally. Strain out the rosemary before use.

Notes

Pro Tips

  • Rosemary infusion: Taste the vodka after 24 hours to check the intensity of the infusion; longer infusions result in stronger herbal notes.
  • Glass chilling: Place your glass in the freezer beforehand to keep the cocktail at the perfect temperature.
  • Adjust sweetness: Skip the simple syrup for a tart drink, or add more for a sweeter profile.
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Tasting Notes

The Winter Berry Cocktail offers a perfect balance of herbal, tart, and subtly sweet flavors. The rosemary adds a fragrant, woodsy note that complements the pomegranate and cranberry juices. Garnished with fresh rosemary and jewel-like pomegranate seeds, it’s a show-stopping cocktail for winter gatherings.

Winter Berry Cocktail
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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