Don’t Judge Me Mondays: Grapefruit Rosemary Refresher
Welcome to May’s Flavor of the Month, Rosemary! This herb has a lovely pine flavor and scent that is going to be really fun to work with! While I think we are all familiar with rosemary being used in Italian dishes, I am excited to stretch my flavor muscles and see how it can be used, especially in cocktails and desserts.
Since it’s the first of May AND a Monday, a cocktail is obviously where we should start! Pairing the pininess of rosemary with the juniper flavor of gin just felt like a natural choice for me. I’ve added grapefruit into the mix for a wonderfully refreshing cocktail.
Let’s get to it!
The first order of business is to make a rosemary simple syrup. It’s easier than it sounds. You’ll put sugar in a small saucepan with the rosemary and muddle a few times to release some of the rosemary flavor.
Now add the sugar and cook over medium heat for about 5 minutes, or until it bubbles and the sugar is completely dissolved.
Leave the sprigs of rosemary in the syrup until the mixture has cooled. Then throw the rosemary away and strain the syrup into a jar or other container with a lid. The syrup will keep in the fridge at least 2 weeks.
Now onto the cocktail! Fill a cocktail glass with ice and pour in half of the grapefruit juice.
Then add the syrup and gin and top off with the remaining grapefruit juice. Give the drink a good stir to make sure the syrup is evenly distributed.
Garnish with a sprig of rosemary and serve.
This drink is refreshing and not too sweet. I also like the hint of rosemary the syrup adds without being clubbed over the head with the flavor. I am hoping to use some of the leftover syrup for a lemonade, so stay tuned for that!
What other ways do you use rosemary? Anything you’re hoping to see here?
- 1 cup sugar
- 1 cup water
- 3 large sprigs rosemary
- 4 ounces grapefruit juice
- 1 ounce rosemary simple syrup
- 1 1/2 ounces gin
- rosemary sprig for garnish
- Put sugar in a small saucepan with rosemary and muddle a few times.
- Add the sugar and cook over medium heat for about 5 minutes, or until it bubbles and the sugar is completely dissolved.
- Leave the sprigs of rosemary in the syrup until the mixture has cooled. Discard the rosemary and strain into a jar or other container with a lid.
- Fill a cocktail glass with ice and pour in half of the grapefruit juice.
- Add the syrup and gin and top off with the remaining grapefruit juice. Stir to make sure the syrup is evenly distributed.
- Garnish with a sprig of rosemary and serve.