Pommie punch

Eric Ballard, mixologst at GQ BAR


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


  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.