Recently, I tried a quite interesting cocktail in "Eureka!" where we stopped for a quick lunch after shopping at the University Village. The drink featured a mixture of gin, ruby red grapefruit juice and rosemary simple syrup spiced with bitters and served on ice. The waiter was very kind to share the recipe, which I couldn’t help tweaking a bit here and there to bring it to a perfection. Unlike in the restaurant, I serve it straight up so it it's not getting diluted by melting ice while you sip it.
You will need:
- 1 part* rosemary simple syrup (recipe follows)
- 1 ½ part ruby red grapefruit juice (I use Tropicana)
- ¼ lemon juice
- Dash of angostura bitters
- 1 ½ - 2 parts Sapphire gin
- 1-2 part tonic
*1 part = 4 cl (bar measurer) = 40 ml = 1.4 fl.oz
For the rosemary simple syrup, put in a pot ½ cup sugar, 1 cup water and 3 large rosemary sprigs, cut in smaller pieces. Bring to a boil and when the sugar gets completely dissolved, remove from the heat. Leave the rosemary in the syrup until it's completely cold. Remove the rosemary, pour the syrup into an airtight container or jar and store in the fridge.
For the cocktail, combine all the ingredients but tonic in a shaker. Add a couple of cubes of ice and shake vigorously for about 15 seconds. Pour into a glass and add tonic. Decorate with a rosemary sprig (rinsed and pat dried) and serve right away.