Roasted Peach and Rosemary Fizz Mocktail

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.

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Roasted Peach and Rosemary Fizz

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• Author: Emily Smith
• Total Time: 15
• Yield: 1 1x

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Description

Subtly sweet and summery fresh, this drink is perfectly refreshing.

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Ingredients

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For the Rosemary Simple Syrup

• 1/4 cup of raw local honey
• 1 cup water
• 1 fresh sprig rosemary

For the Drink

• 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)
• Ice

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Instructions

How to make the Syrup

1. 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.
2. 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).
3. 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.

Notes

• 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.

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Emily Smith

Emily Smith, Editor of The Best of This Life, has been crafting lifestyle content and delicious recipes for over a decade. Featured on platforms like BRIT + CO, Today's Parent, and Chatelaine, she writes about family, food, home, and wellness, inspiring readers to live well and savour life's beauty. Based in Ottawa, she shares her adventures with her husband, two beautiful kids, and their mischievous cat, Zoro.

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