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5 from 2 reviews

  • Author: Aysegul Sanford
  • Total Time: 25 minutes



For the mint infused honey simple syrup:

  • 1 cup honey
  • ¾ cup water
  • ¼ cup fresh mint (rinsed and leaves torn – plus more as garnish)

For the cocktail:

  • 1 cup ice
  • ¼ cup gin
  • ½ cup unsweetened pomegranate juice
  • Juice of a fresh lime
  • 1 cup fresh raspberries
  • ¼ cup pomegranate seeds
  • Casal Garcia Sparkling Rosé


  1. To make the mint infused honey simple syrup: Place honey and water in a heavy-bottomed saucepan over medium heat. Bring it to a boil; making sure that the honey dissolves completely. Off the heat, stir in the mint leaves and let it cool completely. When cooled, fish out the mint leaves from the simple syrup and set aside.
  2. To make the cocktail: Place ½ cup of the simple syrup, ice, gin, pomegranate juice, and lime juice in a cocktail shaker. Close the shaker and mix well to combine. Taste for sweetness and add the rest of the simple syrup, if you prefer it to be sweeter. If not, reserve it for another use.
  3. Divide the raspberries and pomegranate seeds in between 4 cocktail glasses. Strain the cocktail mixture over the fruit. Top it off with Casal Garcia Sparkling Rose. Garnish with mint leaves and serve.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Cocktail, Drink
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