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Drink Fri Dec 11 2009
Holiday Cocktail: Rosemary Gin Fizz
If you are anything like me you picked up a bottle of egg nog a week before Thanksgiving and you have a little glass every night as dessert. By now, you are egg nog-ed out but holiday party season is just now getting into full swing.
Good thing that the Sassy Radish has now come to the rescue. Olga, a food blogger in NYC, wrote about a Rosemary Gin Fizz last week and I can't just get it out of my head. Light, boozy, but still festive? Perfect.
Click forward to get the recipe.
Rosemary Gin Fizz
From Sassy Radish who adapted from Food & Wine, December 2002
Ingredients:
1/4 cup gin (Olga recommends either Bombay Sapphire or Tanqueray to highlight the woodsy features of the gin. She doesn't recommend Hendricks, although it is her favorite gin, since it is flavored with cucumbers and rose petals and will change the indented flavors of the drink.)
2 tablespoons fresh lemon juice
1 tablespoon Rosemary Syrup (see below)
Ice cubes
Cold club soda
1 rosemary sprig and fresh red currants, for garnish
Preparation:
1. In a tall glass, stir the gin, lemon juice and Rosemary Syrup.
2. Fill the glass halfway with ice; top with club soda. Garnish with the rosemary and currants and serve.
Rosemary Syrup:
Ingredients:
2 cups water
1/2 cup sugar
4 rosemary sprigs, rinsed
Preparation:
Combine all of the ingredients in a saucepan. Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill. (The syrup can be prepared and chilled for up to 1 week.)
Tip: To get the most juice out of your lemons, microwave the whole fruit at high power for about 20 seconds, then roll it on the counter while pressing firmly before cutting and squeezing.
Photo and recipe reprinted with permission of Olga Massov, aka Sassy Radish.