ROSEMARY GIN FIZZ
This cleanly classic cocktail gets a rich herbal infusion from the Mediterranean's favorite herb in this easy-prep beverage recipe.
Provided by Inspired Taste
Categories Beverage
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Add ice to lowball glass. In cocktail shaker with ice, shake gin, simple syrup and lemon juice until blended. Pour into glass, straining out ice. Add club soda to fill glass. Garnish with lemon slice and rosemary.
Nutrition Facts : ServingSize 1 Serving
ROSEMARY GIN FIZZ
Steps:
- For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks.
- For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.
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- Discard pits from apricots and cut the apricots into smaller pieces, 8 ish. No need to peel them. Roughly chop rosemary.
- Add sugar and water to a medium saucepan, give it a stir. Add in the rest of the ingredients and let it simmer for 15-20 minutes, stir occasionally and press the apricots into the syrup.
- Once done, remove from heat and strain the mixture, pressing the apricots gently into the sieve.
- Let the syrup cool to room temperature. Once cool, add into clean glass bottles and store in the fridge for 1 month.
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