GRAPEFRUIT
ROSEMARY VODKA FIZZ
SERVES 4
| PREP TIME | COOK TIME | TOTAL TIME |
| 30 MIN | 30 MIN | 30 MIN |
INGREDIENTS
For the Rosemary/Ginger Syrup: (makes about 100 ml)
1/2 cup or 125 grams sugar
1/2 cup or 125 ml or 4.2 ounces water
3 Springs of Rosemary plus more for garnishings
20-25 grams (about 2 tablespoons) skin on ginger sliced/chopped
For the Cocktail
1/2 cup or 125 grams sugar
1/2 cup or 125 ml or 4.2 ounces water
3 Springs of Rosemary plus more for garnishings
20-25 grams (about 2 tablespoons) skin on ginger sliced/chopped
INSTRUCTIONS
1. Cut rosemary up into chunks and hit with back of knife to release some aroma. Set aside
2. In saucepan, heat the sugar and water on medium high and stir until sugar has dissolved and comes to a boil.
3. Drop rosemary and chopped ginger with skin on in the pot of slightly boiling sugar water and lightly boil for 3-5 minutes.
4. Reduce heat and simmer for about 8-10 minutes
5. Turn heat off and cover syrup with pot lid for 15 minutes or longer so that it can steep
6. Once the syrup has completely cooled, pour through sieve into a small jar and pop into fridge. (save the ginger for cooking or add to a glass of Montelllier Sparkling Water for a simple ginger fizzy drink)
7. You will be left with about 100 ml of syrup
8. In a measuring cup, with reamer, extract juices from grapefruit and lime.
9. Pour into cocktail mixer through sieve and add the vodka
10. Add the cooled rosemary/ginger syrup and stir.
11. Then add a few ice cubes and shake!
12. Pour about 110 ml (a bit less than half a cup) of the juice/syrup/voda cocktail mix into each of the 4 cocktail glasses
13. Top up with a generous 1/3 cup fresh cold Montellier Sparkling water in each cocktail glass
14. Add ice (optional) 15. Garnish with a sprig of rosemary and/or a slice of grapefruit
Note: Cocktails can be made a couple days ahead. Add Montellier Sparkling water just before serving. Enjoy.