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Black Currant Rosemary Spritzer (Smoked Rosemary Trick)

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A deep, smoky-sweet black currant mocktail made with muddled jam instead of juice and a torch-charred rosemary sprig.

Ingredients

Scale
  • 3 tbsp black currant jam (seedless, or black currant jelly)
  • 1 oz fresh lemon juice
  • 2 fresh rosemary sprigs, divided
  • 4 oz cold club soda
  • 1 cup ice cubes
  • Tiny pinch of black pepper (optional)

Instructions

  1. Using a kitchen torch or a long lighter, carefully char the needles of one rosemary sprig for 5-10 seconds until fragrant and lightly blistered. Set aside.
  2. In a sturdy glass, add the black currant jam, lemon juice, and the second rosemary sprig. Muddle gently for 10-15 seconds, just enough to crack the rosemary and dissolve the jam — don’t pulverize the sprig.
  3. Fill the glass with ice cubes.
  4. Slowly top with cold club soda and stir once, lifting from the bottom, to combine without losing the fizz.
  5. Add a tiny pinch of black pepper if using, for a subtle warm finish.
  6. Garnish with the charred rosemary sprig and serve immediately.

Notes

Press the rosemary gently when muddling — over-muddling releases bitter, woody notes. No torch? Hold the sprig with tongs directly over a gas stove flame for a few seconds instead. Jam with visible seeds works fine; just muddle a little longer to break it down. This scales cleanly for a pitcher: multiply everything except the soda, which should always be added fresh, glass by glass, right before serving.

Find it online: https://www.receipster.com/black-currant-rosemary-spritzer-smoked-rosemary-trick/