Rosemary Gin Fizz
Adapted from Food & Wine, December 2002
1/4 cup gin (I recommend either Bombay Sapphire or Tanqueray to highlight the woodsy features of the gin. I don’t recommend Hendricks, which is my favorite gin, as it’s flavored with cucumbers and rose petals and will thus change the tasting notes of the drink.)
2 tablespoons fresh lemon juice
1 tablespoon Rosemary Syrup (see below)
Cold club soda
1 rosemary sprig and fresh red currants, for garnish
1. In a tall glass, stir the gin, lemon juice and Rosemary Syrup.
2. Fill the glass halfway with ice; top with club soda. Garnish with the rosemary and currants and serve.
2 cups water
1/2 cup sugar
4 rosemary sprigs, rinsed
Combine all of the ingredients in a saucepan. Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill. (The syrup can be prepared and chilled for up to 1 week.)
To get the most juice out of your lemons, microwave the whole fruit at high power for about 20 seconds, then roll it on the counter while pressing firmly before cutting and squeezing.
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