For this week's cocktail, I wanted to use up the rest of the rosemary syrup I made for the Ruby Rosemary with a cocktail that would have more subtle, herbal flavors.
I knew gin had to be the base spirit and selected Bombay Sapphire for its woodsy, floral notes. St. Germaine is a bit floral too and reminiscent of grapefruit. Both of which showcased the rosemary better than the Ruby Rosemary, even though there's only half a shot of it in here. I named it the Gin Sprig in honor of the spirit and the herb.
by A. Huddleston
1 oz. gin (Bombay Sapphire)
1/2 oz. St. Germaine liqueur
1/2 oz. rosemary syrup*
Juice from 1/4 lime
3 oz. club soda
Combine gin, St. Germaine, rosemary syrup and lime juice in rocks glass with ice. Top with club soda and stir.
*To make rosemary syrup, roughly chop about 2 tablespoons of fresh rosemary add to saucepan with 3/4 cup water and 3/4 sugar. Bring mixture to boil, remove from heat and steep for 10 minutes. Strain syrup to remove rosemary. Keep syrup in refrigerator.
I could really use one of these. Like, right now.ReplyDelete