Rosemary Gin Fizz Cocktail
Rosemary Gin Fizz Cocktail Try this simple and delicious Rosemary Gin Fizz Cocktail
Rosemary Gin Fizz Cocktail Try this simple and delicious Rosemary Gin Fizz Cocktail
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup (2 ounces) gin
- 1 tablespoon (1/2 ounce) fresh lemon juice
- 1 tablespoon (1/2 ounce) rosemary simple syrup (recipe below)
- 1/3 cup (3 ounces) club soda
- 1 lemon slice (garnish)
- 1 rosemary sprig (garnish)
- 1 cup (8 oz) gin
- 1/4 cup (2 ounces) fresh lemon juice
- 1/4 cup (2 ounces) rosemary simple syrup (see recipe below
- 1 1/2 cups (12 ounces) club soda
- 4 lemon slices (garnish)
- 4 rosemary sprigs (garnish)
- 1 rosemary sprig
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (191g)
- Sodium 27910.5000802105 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Shake gin, lemon juice and rosemary simple syrup (recipe below) in a cocktail shaker filled with ice.
- Strain into a glass filled with ice.
- Add club soda.
- Garnish with lemon slice and rosemary sprig.
- Stir gin, lemon juice and the rosemary simple syrup in a pitcher.
- Refrigerate.
- When ready to serve, divide between 4 glasses filled with ice, add club soda then garnish with lemon slices and rosemary sprigs.
- Combine sugar and water in a small saucepan then bring to a boil.
- Cook, while stirring, until the sugar dissolves.
- Remove pan from the heat, add rosemary, and then let steep for 1 hour.
- Discard the rosemary sprig.
Piney botanical notes meet sharp citrus acidity in a tall glass crowned with persistent foam. Making this drink relies entirely on temperature control during the shaking phase. Vigorous shaking with ice cools the alcohol rapidly and dilutes the mixture by roughly twenty percent, which balances the high proof of the spirit. Warm ingredients will melt the ice too quickly, yielding a watery texture and poor carbonation retention.
- Dissolve equal parts granulated sugar and water in a saucepan over medium heat, bringing the liquid just to a boil before removing it from the burner.
- Steep the fresh herb sprig in the hot syrup for exactly one hour to extract the volatile oils without releasing bitter plant compounds.
- Strain the cooled syrup through a fine-mesh sieve to remove any residual leaf fragments before mixing.
- Fill the cocktail shaker completely with dense, hard ice cubes to maximize surface area contact and chill the liquid below forty degrees Fahrenheit.
- Pour the club soda down the inside wall of the glass rather than directly into the center to preserve the dissolved carbon dioxide bubbles.
Freshly squeezed citrus juice provides bright malic and citric acids that bottled alternatives lack, significantly altering the aromatic profile of the drink. Standard ice cubes from a residential freezer work well, provided they are solid and free of freezer-burn odors.
