Pomegranate & Bay Spritz

This herbaceous holiday highball has been created for 58 and CO by Jade Rose, giving a warm and wintery serve for our Apple & Hibiscus Pink Gin.

Ingredients

Serves 1

• 40ml 58 and CO Apple & Hibiscus Pink Gin

• 20ml 58 and CO British Red Bitter

• 20ml Pomegranate & Bay Leaf Cordial

• Top with soda water

Glassware

Highball

Garnish

Orange Peel / Orange Slice

Method

POMEGRANATE & BAY LEAF CORDIAL RECIPE:

Ingredients:

• 200g Pomegranate Seeds

• 2 Bay Leaves

• 200g Sugar

• 250ml Water

Makes approx 200ml (enough for 10 serves)

Method:

1. Blend pomegranate seeds with water into a juice, then fine strain out the pulp. 

2. Add the juice, sugar and bay leaf into a saucepan and simmer for 30 minutes - don’t boil!

3. Allow to cool with the bay leaf for between 1-3 hours.

4. Remove the bay leaf and decant your cordial into a clean, sterilised bottle or jar and store in the fridge for up to a week.

Zero waste recipe: make sure to compost your pulp and bay leaves.

FOR THE COCKTAIL:

Fill a highball glass with ice then add the gin, bitter and cordial. Give it a stir then top with the soda. Stir again to mix and garnish with an orange peel or slice of fresh orange.

About Jade Rose

Jade Rose is a bartender and creative based in London. She started her career working in some of Manchester’s best bars, winning World Class Rising Star 2024 before moving down to London to work for the Lyan Group. She focuses on consultancy for cocktails and spirits, with an interest in dynamic and seasonal produce, delicious sustainable recipes with an ode to the experimental, and a love of tasty wine and whiskies.

We first met Jade as a part of the Double Dutch Female Bartending Scholarship that we hosted in 2025, and were hugely impressed with her work ethic and enthusiasm. You can also catch Jade assisting at our Gin School experiences.