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Spring Fling Cocktail

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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

Spring Fling cocktail

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15 min
(24)

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.

  1. 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.
  2. Pour the syrup mixture into a shall dish and set aside until cool.
  3. Slice the grapefruit in half and reserve one half for serving. Squeeze the rest to get around 200ml of juice and set aside.
  4. 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.
  5. 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.

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