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Ingredients
Spring Fling cocktail
| 2 | grapefruit grapefruit | ||
| 60 ml ml | gin gin | ||
| 80 ml ml | soda water
soda water (or tonic water) | ||
| 2 | rosemary rosemary | ||
| ice cubes ice cube |
Rosemary syrup
| 50 ml ml | water water | ||
| 50 ml ml | sugar sugar | ||
| 2 | wide strips lemon peel wide strips lemon peel | ||
| 2 | rosemary rosemary | ||
| 1 tsp tsp | lemon juice lemon juice |
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Method
A zesty and refreshing gin cocktail recipe with some floral notes to offset the flavours of our Hortus gin. Making the rosemary syrup is a little extra effort, but will be more than worth it.
- Begin by preparing the syrup. Combine the sugar, water, rosemary and lemon peel in a small pan and bring up to the boil. Simmer gently for 5 minutes, until thickened.
- Pour the syrup mixture into a shall dish and set aside until cool.
- Slice the grapefruit in half and reserve one half for serving. Squeeze the rest to get around 200ml of juice and set aside.
- Put a small handful of crushed ice, all the syrup (including rosemary and lemon peel) and the gin into a cocktail shaker and shake for 1 minute.
- Add the grapefruit juice to the shaker and mix for a further 30 seconds, then strain into 2 glasses filled with crushed ice. Top up with soda water and stir twice, garnishing with rosemary sprigs and grapefruit wedges to serve.
