Inverness Sunset

• 2 cups sugar
• 1 cup water
• 2 large fresh rosemary sprigs
• 6 cups well-chilled standard gin such as Tanqueray or Seagram's
• 1 1/2 cups freshly squeezed chilled lemon juice
• 3 3/4 cups chilled pomegranate juice
• 6 cups chilled sparkling rose

1. Make rosemary simple syrup: In a small saucepan, combine 2 cups sugar with 1 cup water and 2 large fresh rosemary sprigs. Cover and bring to a boil, then let steep off the heat 15 minutes, covered. Remove rosemary and chill syrup.
2. In a large jar or bowl, mix 6 cups well-chilled standard gin such as Tanqueray or Seagram's, 1 1/2 cups freshly squeezed chilled lemon juice, and 3 3/4 cups chilled pomegranate juice with 1 1/2 cups rosemary simple syrup. Right before serving, add 6 cups chilled sparkling rose.
3. Pour into a decanter or pitcher and tie rosemary sprig around the handle or neck.
4. Make ahead: Simple syrup or cocktail itself (without sparkling wine) up to 1 week, chilled; up to
5. 3 months, frozen.

sugar, water, rosemary sprigs, well, freshly squeezed chilled, pomegranate juice, chilled sparkling rosue

Taken from www.myrecipes.com/recipe/inverness-sunset (may not work)