Thin Lizzy

This recipe is courtesy of Emily Patton, a bartender at Alice in Over-the-Rhine.

1 oz. homemade grenadine (recipe below)
½ oz. homemade cinnamon syrup (recipe below)
Juice of 1 lime (or to taste)
Sparkling water or club soda and ice cubes

For the Grenadine
8 oz. pomegranate juice
4 oz. water
1½ cups sugar
Peel of 1 orange
¼ cup dried hibiscus flowers

In a saucepan, combine all ingredients. Bring to a gentle boil and cook, stirring, until sugar dissolves. Cool, strain, and refrigerate up to two weeks.

For the Cinnamon syrup
1 cup water
1 cup sugar
2–4 whole cinnamon sticks

In a saucepan, combine water and sugar. Bring to a gentle boil and cook, stirring, until sugar dissolves. Add cinnamon sticks, reduce heat, cover, and simmer 5 minutes. Cool and steep for at least 1 hour and up to 6 hours. Strain and refrigerate up to two weeks.

Peach Rosemary Punch

2 cups peach syrup (either canned or jarred), peaches reserved
3 cups water
1 cup peach vinegar
8 sprigs rosemary, divided use
Frozen peaches
1 qt. club soda and ice cubes

Combine peach syrup and water in a saucepan, add 4 rosemary sprigs. Bring syrup and water to a boil, then simmer for 10 minutes. Turn off heat and let the mixture steep for 30 minutes.

Cover a baking sheet with parchment paper, and place reserved peaches on sheet. Place sheet in freezer; the peaches will serve as ice in the punch.

Fill punch bowl with frozen peaches and ice. Pour in the syrup mixture and vinegar, stir. Top with club soda. Ladle into cups garnished with remaining rosemary sprigs.