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Pommie punch

Eric Ballard, mixologst at GQ BAR

  • Serves

Ingredients

  • 1l water
  • 6 chamomile tea bags
  • 400g sugar
  • 200g chamomile tea.
  • 50ml fresh pomegranate juice
  • 30ml cranberry juice
  • 20ml chamomile syrup
  • 15ml fresh lemon juice

Method

  1. Bring the water to boil and add chamomile tea bags – steep for 10 mins.

  2. Add the sugar to the chamomile tea. Stir until the sugar is dissolved completely (this syrup can be bottled and kept refrigerated for 1 month).

  3. Mix together the fresh pomegranate juice, cranberry juice, chamomile syrup and fresh lemon juice. Shake well and strain into the glass. Top with ginger ale, and garnish with a few sprigs of rosemary and raspberries.