My love for herbs knows no bounds. They are an easy way to elevate any drink and add a fresh element to balance both sweet and tart flavors. And this mocktail is no different. The rosemary and pear form the perfect marriage of flavors and give this fall-appropriate lemonade a major upgrade.

　　This recipe is excerpted from ‘Free Spirit Cocktails: 40 Nonalcoholic Drink Recipes’ by Camille Wilson. Buy the full book on Amazon.

　　

Ingredients

Makes 1 cocktail

　　

Rosemary Syrup

4 rosemary sprigs

　　1 cup (200 g) sugar

　　1 cup (240 ml) water

　　

Cocktail

½ pear, cored and diced

　　1½ oz (45 ml) fresh lemon juice

　　1 oz (30 ml) Rosemary Syrup

　　3 oz (90 ml) sparkling water

　　

Rosemary Syrup

Step 1

Remove the rosemary leaves from the sprigs, discarding the stems. In a small saucepan over medium heat, combine the sugar and water. Once boiling, add the rosemary leaves, turn down the heat, and let simmer for 2 minutes. Remove from the heat and let steep, covered, for 30 minutes.

　　

Step 2

Using a strainer, strain the mixture into a resealable container, discarding the solids. Store in the refrigerator for up to 2 weeks.

　　

Cocktail

Step 3

In a blender, combine the pear and lemon juice. Blend until smooth. Add the mixture to a highball glass. Add the rosemary syrup and ice and stir to combine. Top with the sparkling water and serve.

　　Reprinted from Free Spirit Cocktails: 40 Nonalcoholic Drink Recipes by Camille Wilson, with permission from Chronicle Books, 2022. Photographs © Jennifer Chong. Buy the book from Amazon or Chronicle Books.