The Prince Harry cocktail

Prince Harry cocktail

I created this cocktail in honour of my favorite Prince (sorry Kate) and also for my own ginger prince (red headed, Mr Tomato). The slightly spiced ginger and rosemary syrup is lovely topped with Champagne or cava. I taught this in my Christmas classes last year in California and was blown away how many times I saw it pop up in students’ party photos. I hope it becomes part of your next party too.

The syrup can be prepped up to two weeks ahead and assembled at the last minute. Make it sweetly spiced or, (like Harry), ginger-heat packed. If you are serving this at a party, you can make a bottle or jug of the syrup and serve it next to an ice bucket filled with Champagne, a bowl filled with sliced ginger and rosemary and instructions so your guests can mix their own.

I do love a good cocktail, check out my other cocktail recipes here.

Be sure to chill your glasses in the freezer so you get a lovely frosty finish and your drink is perfectly chilled. And remember, a beautiful drink deserves a beautiful glass, like one of these Gatsby-esque coupe glasses.

Other uses for the syrup:

  • Shake with ice-cold vodka or gin and serve it over ice or in a chilled martini glass
  • Pour it over ice cream with melted dark chocolate
  • Add it to hot cocoa for a festive change from peppermint
  • Mix it with hot water and freshly squeezed lemon when you have a cold
  • Make a mocktail by mixing it with sliced orange and sparkling water

Ingredients (makes 6 drinks)

For the syrup:

  • Either 4 heaped tablespoons of crystallised or candied stem ginger (usually in the baking aisle) Or a 3 inch piece of fresh ginger, peeled plus 2-4 tablespoons sugar
  • 120ml (half a cup) water
  • a stem of fresh rosemary

Plus a bottle of Champagne, Prosecco or Cava and slices of skin-on stem ginger and stems of rosemary to garnish

Optional – a shot of vodka or gin per person

To make:

  1. Put the candied ginger or the fresh ginger and sugar into a small pan with the water and rosemary.
  2. Simmer for 5 minutes then let it cool before decanting into a small jar. Leave the ginger and rosemary in the liquid as it will continue to infuse. Chill until you are ready to serve.
  3. To serve, divide the syrup (and vodka or gin if using) between 6 champagne glasses and top up with the sparkling wine. Stir gently then serve with a thin slice of skin-on stem ginger on the side of the glass – make a cut 2/3 of the way through to allow it to sit on the side of the glass in the same way as you would a lemon slice. I like to pop a small stem of rosemary across the top of the glass too. Sip and wait for your prince to come.

Equipment

You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools.

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