I love savoury, herbal flavours in cocktails such as basil, rosemary and sage, so when I mixed this little concoction at home recently I just had to share it with y’all. The base spirit for this is gin, however if that’s just not your jam you can substitute with vodka instead.
There’s room here to have so much fun with this recipe: for a brunch-friendly cocktail (my favourite!) omit the gin and top with prosecco, or leave the booze out all together for a delicious mocktail.
To keep the rosemary flavour in the syrup really light and clean use young, fresh sprigs and be sure to also remove the leaves from the stalks (they add a heavy woodiness to the flavour that just doesn’t work).
For the rosemary syrup:
- 1/2 cup caster sugar
- 1/2 cup water
- 2 sprigs rosemary, leaves stripped and stalks discarded
In a saucepan place water and sugar. Stir and bring to the boil. Turn down heat and allow to simmer for 3 minutes with lid on. Turn off heat and allow the mixture to steep for 5 more minutes before straining through a fine mesh strainer. Discard the rosemary leaves and allow the syrup to cool before transferring syrup to a sealed bottle or jar. The syrup will keep for a couple of weeks in an airtight jar, stored in a cool dark place.
Note: This syrup is also delicious mixed in a lemon and ginger margarita.
For your cocktail:
- 1.5 fl oz (45ml) London Dry gin (or vodka)
- 1/2 cup of freshly squeezed pink grapefruit juice
- 1 fl oz (30ml) rosemary syrup
- Fresh rosemary sprig and pink grapefruit slice to garnish
Yields 1 cocktail.
In a shaker pour gin, grapefruit juice and rosemary syrup. Add a big scoop of ice and shake vigorously for 20 seconds, or until the shaker feels icy cold in your hands. Fill a tumbler with ice and pour cocktail from your shaker through a fine mesh strainer into your glass. Garnish with fresh rosemary and pink grapefruit slices.