Sparkling Spiced Cranberry Rosemary Fizz
Sparkling Spiced Cranberry Rosemary Fizz
Deep cranberry color, warm spice, and an herby nose from fresh rosemary. You build a quick syrup so the cinnamon and star anise read clean, then lengthen with bubbles for snap. Serve over ice with a sugared rim for the full holiday effect—mocktail by default with a simple vodka option.
Why this recipe works
Quick spice extraction. A 2–3 minute simmer pulls cinnamon/star anise aroma without bitterness.
Fresh + fizz. Cranberry’s tartness stays bright when you top with sparkling water or prosecco.
Herbal lift. Rosemary reads piney and seasonal; it perfumes every sip without steeping.
Rim for balance. Light sugar–orange zest rim counters cranberry’s sharp edge.
Ingredients (cups & tablespoons only)
Spiced Cranberry Syrup
- 1/2 cup100% cranberry juice
- 1/4 cupgranulated sugar
- 1cinnamon stick (3-inch)
- 2whole star anise
- 1 striporange peel (2-inch, no pith)
Build & Garnish
- 1 cupcranberry juice, chilled
- 2 tbspfresh lemon juice
- 1/2 cupspiced cranberry syrup (from above)
- 1 cupsparkling water or prosecco
- —ice cubes
- —Rim: 2 tbsp sugar + 1/2 tsp orange zest
- —Garnish: rosemary sprigs, cinnamon sticks, star anise
- 3 tbspvodka, optional (1 1/2 tbsp per glass)
Recipe
- Make syrup: Simmer cranberry juice, sugar, cinnamon, star anise, and orange peel for 2 minutes; cool and strain.
- Rim: Mix sugar and zest on a plate. Swipe glass rims with lemon; dip lightly.
- Build: Add ice to two glasses. Divide syrup, cranberry juice, and lemon juice (add vodka now if using). Stir to chill.
- Finish: Top with sparkling water (or prosecco). Give a gentle stir. Garnish with rosemary, a cinnamon stick, and star anise. Serve immediately.
Aim for bright, crisp acidity with soft spice in the nose—not a mulled profile.
Visual cues & texture
Ruby clarity
Drink should be clear and sparkling; cloudiness means over-reduced syrup—thin with a splash of juice.
Fine bubbles
Top just before serving to keep the bead lively.
Light rim
Coat only the outside edge so sugar doesn’t fall into the drink and oversweeten.
Mixing & balance (why the order matters)
Stir, don’t shake, to protect carbonation and keep the color clear.
Citrus after syrup. Lemon brightens the spice; adding it first can dull the rim adhesion.
Herbs as garnish. Rosemary perfumes without steeping bitterness into the glass.
Spice & garnish
Star anise and cinnamon are aromatic—treat them as perfume. Keep them in the glass, not the shaker.
Fast fixes
- Too sweet: Add 1–2 tsp lemon juice and a splash of plain cranberry.
- Too tart: Stir in 1–2 tsp syrup.
- Flat fizz: Top with a fresh splash of seltzer right before serving.
Lightly clap the rosemary sprig between your palms to wake up the oils.
Common mistakes (and quick fixes)
- Bitter spice: Boiled the syrup hard. Keep it at a bare simmer and steep briefly.
- Watery drink: Overfilled with ice or used room-temp juice. Chill components and build fast.
- Rim slides off: Glass was wet. Wipe and rim only the outer edge.
Substitutions & variations
Mocktail locked
- Use sparkling water; skip alcohol entirely.
Gin or bourbon
- Gin (herbal) or bourbon (warm) both work at 1–1.5 tbsp per glass.
Orange forward
- Swap lemon juice for 2 tbsp fresh orange + 1 tsp lemon for snap.
Prosecco top
- Replace seltzer with chilled prosecco for a party pour.
Any swap changes sweetness and acidity—recheck with lemon and syrup to keep the snap.
Serving & glassware
- Rounded stemless tumblers or double old-fashioneds over clear ice.
- Thin sugar–zest rim for sparkle.
- Rosemary sprig + cinnamon stick + star anise for aroma.
Batching & make-ahead
Syrup for 8–10
- Cranberry juice 2 cups; Sugar 1 cup
- Cinnamon 3 sticks; Star anise 6; Orange peel 3 strips
Party pitcher (serves 8)
Stir 4 cups cranberry juice + 2 cups syrup + 1/2 cup lemon in a pitcher with ice. Top glasses with seltzer or prosecco to order.
Hold
Syrup keeps 2 weeks refrigerated. Build à la minute for best bubbles.
Equipment notes
- Small saucepan for the quick syrup.
- Fine strainer to keep the drink clear.
- Jigger (1 oz = 2 tbsp) for accurate pours.
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~160 kcal |
| Carbohydrates | 38 g |
| Total Sugars | 32 g |
| Serving Size | 1 drink (no alcohol) |
Alcohol or prosecco will increase calories and sugars slightly.
Storage & leftovers
- Syrup: Refrigerate up to 2 weeks.
- Built drink: Best within 5 minutes—bubbles fade quickly.
FAQ
Can I use cranberry cocktail?
Yes, but reduce the syrup to 1/3 cup per two drinks to avoid oversweetness.
How do I make sugared cranberries for garnish?
Toss fresh cranberries in a little warm syrup, drain, then roll in sugar and let dry 30 minutes.
Is star anise safe to sip with?
Yes—use whole pods as garnish only; don’t chew them.
Bartender notes
- Don’t boil hard. Gentle heat keeps spices bright, not woody.
- Crack the ice once. A quick bar-spoon stir chills without dilution.
- Top last. Add bubbles at the table for the show and the fizz.
- Wake the rosemary. Clap the sprig to release oils just before placing in the glass.
- Serve cold. Everything should be fridge-cold before you start.