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- 120mL Bundaberg Ginger Beer
- 60mL White Rum
- 60mL Pomegranate Juice
- 15mL Lemon Juice
- 2 Rosemary Sprigs (1 for garnish)
Add white rum, pomegranate juice, lemon juice and rosemary sprig to a cocktail shaker. Muddle until rosemary becomes fragrant.
Fill shaker with ice to the liquid line and shake for 15 shakes
Strain into a highball filled with ice and top with Bundaberg Ginger Beer
Garnish with rosemary sprig and pomegranate seeds. Enjoy!