Looking for an easy drink for the festive season that everyone can enjoy? Try this Spicy Sunset aka Orange Rosemary Mocktail. Made with orange juice, rosemary, simple syrup and spices, this drink packs a punch!

If you are one of those non-drinkers who struggle during the festive season to find a drink that you can enjoy, then I got you. I created this recipe keeping in mind my husband who doesn’t drink at all. He is always the one without a glass at parties, sipping on water lol.

While water is good, sometimes even the non-drinkers need a fabulous drink. The festive season is here with so much lined up- there’s Diwali, Thanksgiving, Christmas and we all need some good drinks to enjoy. This Orange Rosemary Mocktail is easy to make, packs a punch and can be enjoyed by everyone. I named it Spicy Sunset since it looked like one to me!

Also the bright orange color makes it look festive. I thought it look really pretty in these small 4 oz glasses. Don’t you think? The rosemary is just so wonderful with orange and I always associate rosemary with cozy festive vibes so this drink definitely checks all those “festive drink” boxes!

Ingredients

You need very few ingredients to make this spicy sunset mocktail.

Rosemary Simple Syrup: like most simple syrups, I have made this with half sugar and half water. The special thing about this one is that it’s infused with fresh rosemary. That’s what gives it so much flavor and make it just perfect for the festive season.

Orange juice: please use unsweetened fresh orange juice for this recipe. You can buy any brand you like, I get some from Trader Joe’s. Unsweetened juice works best for this recipe.

Spices: this recipe uses kala namak (black salt), chaat masala and Kashmiri red chili powder for that kick. I would not recommend using regular chili powder, it will become too hot. So stick to Kashmiri red chili powder and adjust the quantity to preference.

Step by Step Instructions

1- We start by making the simple syrup and infuse it with rosemary. Heat 1/2 cup water with 3 sprigs of rosemary on medium heat. You can also chop one of the sprig, it gives a stronger flavor.

2- Once the water is warm (not boiling), add the sugar. Stir until the sugar dissolves completely.

3- Then turn off the heat, cover the pot with a plate and let sit for 15 to 20 minutes for the rosemary flavor to seep in.

4- Strain the simple syrup into a container and set this aside.

5-To make the mocktail, to a cocktail shaker (or use 2 glasses that you can use as a shaker) add few ice cubes and then 4 tablespoons of the prepared simple syrup.

6 & 7- Add the chaat masala, kala namak and Kashmiri red chili powder (adjust to taste, you can use less if you don’t want it to have a little kick).

8- Add 1 cup of orange juice (unsweetened).

9- Close the shaker and shake several times until everything is mixed well.

10- To serve, take 4 oz short glasses. Take a glass and rub a squeezed lemon slice over the rim to moisten it.

11- Then dip the rim into a plate of kashmiri red chili powder and coat the rim with it. You can also use chaat masala here if you don’t want to use Kashmiri chili powder but chili powder gives it that bright red color.

12- Pour the drink into the glass. Garnish with rosemary sprig and serve. Prepare all glasses similarly. Serve immediately.

Using Dried Rosemary

If you don’t have fresh rosemary, you can use dried rosemary however the fresh is really good here and if you can get a hold of it, I highly recommend using it.

You would need around 1 to 1.5 teaspoons of dried rosemary here since dried is much more concentrated than the fresh rosemary.

Serving Suggestions

This drink can easily be made in advance. So if you are making this for your Diwali party or Thanksgiving, prepare everything and refrigerate overnight. Rim the glasses the next day, pour drink, garnish with rosemary and serve. Cut down on the chili powder if you plan to keep it refrigerated overnight as the chili flavor becomes more pronounced as it sits in the refrigerator.

Pair this drink with these appetizers-

• Paneer tikka
• Beetroot tikki
• Kathal & Chana Dal Kebab

Tips & Notes

• The drink tastes best when served immediately. If you want to make it in advance, I would recommend cutting down on the chili powder a bit. As the drink sits, the chili flavor becomes more pronounced so add a little less if you are making this in advance or keeping it overnight in your fridge.
• This recipes make 5 small drinks of 4 oz each. It can make more if you use 2 oz glasses or less if you use bigger glasses.
• The recipe can easily be doubled. I would hold on doubling the red chili powder though, it might become very strong.
• You would not use all the sugar syrup that is prepared in this recipe. Use leftover syrup in make more drinks. You can also add it to your coffee!

If you try this recipe this Diwali, don’t forget to share a picture with me either on Instagram or through email. I love to see them.

More Mocktail Recipes

• Blueberry Ginger Cooler
• Non Alcoholic Apple Cider Sangria
• Mango Mint Spicy Mocktail

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