Cranberry Rosemary Gin Fizz A Refreshing Cocktail Recipe

This sparkling Cranberry Rosemary Gin Fizz is one of those cocktails that instantly sets the mood—from festive brunches to cozy evenings by the fireplace. It’s bubbly, tart, herbaceous, and just fancy enough to impress without making you sweat the prep. I fell in love with this drink one holiday season when I threw together leftover cranberry sauce and fresh rosemary… and oh my, a star was born!

Why You’ll Love This Recipe

This cocktail is a total showstopper in both flavor and presentation—plus, it’s easier than it looks! Here’s why it’s a go-to in my entertaining playbook:

• Make-ahead magic: The cranberry rosemary syrup can be whipped up days ahead.
• Visually stunning: A rosemary sprig and floating cranberries? She’s ready for her close-up.
• Perfectly balanced: Sweet, tart, herbaceous, and bubbly… all in one sip.
• Easy to scale: Make one for yourself or a pitcher for a crowd.
• Vegan-friendly option: Use aquafaba instead of egg white for an equally creamy fizz.

Ingredients Breakdown

Essentials

Pro Tips

Step-by-Step Instructions

1. Make the syrup: In a small saucepan, combine cranberries, sugar, and water. Bring to a simmer and cook for 8–10 minutes, until cranberries pop and the mixture thickens slightly.
2. Remove from heat, add rosemary sprigs (and orange zest if using), and let steep for 10–15 minutes.
3. Strain through a fine mesh sieve, pressing solids to extract maximum flavor. Discard solids. Chill syrup until ready to use.
4. Make the cocktail: In a shaker, combine gin, cranberry rosemary syrup, lemon juice, and egg white or aquafaba.
5. Dry shake (no ice) for 15 seconds if using egg white/aquafaba to build foam. Add ice and shake again for 15–20 seconds until well chilled.
6. Strain into a highball or Collins glass filled with fresh ice.
7. Top with 2–3 oz of club soda and stir gently to combine.
8. Garnish with a rosemary sprig and fresh cranberries or lemon twist. Sip and enjoy!

Chef’s Tips and Tricks

• Lightly bruise the rosemary sprig before garnishing—this releases flavor and gives that lovely herbal aroma.
• Make the syrup in bulk for parties and store extra in a jar—you can use it in mocktails, tea, or over pancakes!
• Use a cocktail shaker with a tight seal—egg white cocktails get a little fizzy and foamy under pressure.
• Shake with fresh ice, not the leftover watery kind—it helps with clarity and chill.

Recipe Variations and Serving Suggestions

• Non-alcoholic mocktail: Skip the gin, double the syrup, add a splash of lemon, and top with soda.
• More cranberry-forward: Add a splash of unsweetened cranberry juice for deeper color and tang.
• For a crowd: Multiply ingredients by 4 and serve in a pitcher. Ladle into glasses and top with soda tableside.
• Elegant pairing: Serve alongside goat cheese crostini, citrus-marinated shrimp, or a festive cheese board.

FAQs

Can I make the syrup ahead of time?

Absolutely! The syrup keeps in the fridge for up to a week in a sealed jar. It also doubles as a delicious addition to seltzer or tea.

What’s the difference between egg white and aquafaba in this recipe?

Egg white gives a super silky foam and a little richness. Aquafaba (the liquid from a can of chickpeas) mimics that texture and is a great vegan alternative—plus, hardly any flavor comes through.

Can I use tonic water instead of club soda?

You can, but it will change the flavor. Tonic adds bitterness and slight sweetness, which can compete with the cranberry. Stick with plain soda for that clean, crisp finish.

Recipe Card

If you try this Cranberry Rosemary Gin Fizz, I’d LOVE to hear about it! Leave a comment below, snap a photo and tag @thekitchensaid on Instagram, or share it with a friend who could use a little sparkle in their glass!