You can probably guess I’m still working through the grapefruit I squeezed over the weekend… this is a pretty, light, floral little number I found in the data banks that’s perfect for spring. I’m not sure of the origin! Maybe Empress gin, since that’s the named gin in my version of the recipe.

  • 2 oz Empress 1908 gin
  • 1 oz St. Germain
  • 2 oz grapefruit juice
  • ¼ oz lemon juice
  • ¼ oz rosemary simple syrup
  • 1 sprig rosemary for garnish

I used Plymouth gin, and didn’t make rosemary simple syrup — I muddled rosemary leaves with the juices and some sugar. Delicious!

      • brownsugga@lemmy.world
        8·
        2 days ago

        Lol, great cocktail btw

        As a lifelong bartender can I suggest a tweak

        2oz gin

        1/2 st German

        1 oz grapefruit

        1/2 lemon

        1/2 rosemary simple

        Drop of saline

        Orange bitters

        Shake hard and double strain into a frozen coupe

        For the rosemary syrup, bring 8oz fresh rosemary to the boil in 1 quart (1 liter) water, bring heat to simmer immediately after reaching boil, add double the amount of sugar to water, stir while simmering and cut heat once sugar is dissolved… remove rosemary sprigs and strain syrup thru cheesecloth, chill in fridge … it should feel viscous between your fingers