Before your event, just prepare the easy mint-infused honey simple syrup and place it in the fridge for up to one month. This recipe makes 4 cocktails, so just make more simple syrup ahead if you’re planning on serving a crowd!

Want to make it? Here’s what you’ll need!

Ingredients:

Simple syrup:

• 1 cup honey
• ¾ cup water
• ¼ cup fresh mint leaves, rinsed

For four cocktails:

• ½ cup simple syrup
• 1 cup ice
• ¼ cup gin
• ½ cup pomegranate juice, unsweetened
• Juice of a lime, fresh
• 1 cup raspberries, fresh
• ¼ cup pomegranate seeds, frozen
• Sparkling rosé

Preparation:

Simple syrup:

• Place the honey and the water in a saucepan over medium heat. Bring to a boil, stirring to make sure the honey is completely dissolved. 
• Take off the heat before stirring in the mint leaves. Let cool completely.
• Once cooled to room temperature, remove the mint leaves using a strainer and place the simple syrup in the fridge for up to one month.

For 4 cocktails:

• Place the simple syrup, the ice, the gin, the pomegranate juice, and the lime juice in a cocktail shaker. Shake well to combine. 
• Add the raspberries and pomegranate seeds to 4 cocktail glasses and strain the liquid over the fruit. Top off with sparkling rosé before garnishing with mint leaves and serving immediately.

There you have it, a delicious cocktail in a festive colour, perfect for any gathering! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

A trendy vegetable that’s really made a comeback in the past few years, Brussels sprouts are now on everyone’s favourite veggie list. Plus, this recipe is vegan, which means it’s easy to serve to a crowd without having to worry about dietary restrictions!

Here’s what you’ll need:

Ingredients:

Glaze:

• 1 cup pomegranate juice
• 2/3 cup balsamic vinegar
• 2 tbsp brown sugar

Sprouts:

• 1 1/2 lbs Brussels sprouts
• 3 tbsp olive oil
• Pinch of salt
• 2/3 cup pomegranate arils

Preparation:

Glaze:

• In a saucepan, combine the pomegranate juice, the balsamic vinegar, and the brown sugar. 
• Bring to a boil over medium heat before reducing the heat to medium-low and letting the liquid simmer for 25 to 30 minutes, until the liquid looks like a glaze and can coat the back of a spoon. To test that it’s ready, trace a line across the coated spoon with your fingertip. If the line stays visible, your glaze is thick enough.
• Let cool to room temperature. If not making the sprouts immediately, store in the refrigerator for up to a month.

Sprouts:

• Preheat the oven to 375°F and line 2 baking sheets with parchment paper.
• Cut off the ends of the Brussels sprouts before slicing them in half, or in quarters for very large sprouts. Toss with the olive oil and a generous pinch of salt. 
• Place your sprouts evenly and in a single layer on the 2 baking sheets.
• Roast for 20 to 25 minutes or until tender, stirring halfway.
• Let the sprouts cool on the baking sheet for a few minutes. Then, toss them with the pomegranate arils and pomegranate-balsamic reduction, to taste (we recommend starting with 2 to 3 tablespoons of the reduction). Serve immediately.

Voilà, the perfect side dish for any meal! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.