Rosemary stands head and shoulders above the crowd when it comes to herbs with a bold taste and powerful aroma. It somehow manages to simultaneously be piney, minty, sage-y, and citrusy.
Its something which will bring out different results depending on what you match it with. But by pre-matching it with mint like we’ve done here, half the journey towards making a fresh and fragrant drink with a one-two hit has been taken care of. You’re welcome, and cheers.
SIGNATURE SERVE
Capri dry tonic w/ grapefruit wedge
RED SNAPPER
At its heart, this drink is a bloody mary made with gin. However when you taste it, you’ll agree that gin’s herbaceous quality makes this a far superior cocktail. The best Red Snappers are rolled not shaken as this doesn’t over dilute just chills the liquid.
INGREDIENTS
60ml The Rosemary Experi-mint Gin 120ml tomato juice
15ml lemon juice
4 dashes of Worcester sauce Pinch of salt and black pepper
GARNISH
Salt and black pepper rim
METHOD
- Wet rim of a highball glass and dip into coarse salt and black pepper.
- Add all ingredients to an ice-filled cocktail shaker and roll.
- Strain into an ice-filled rimmed glass
- Garnish
GIN RICKEY
We like to be cultural here while we’re slinging our gin wares, so here’s a bit of a literary titbit to accompany this month’s cocktail: the Gin Rickey was what the central characters were drinking in F. Scott Fitzgerald’s The Great Gatsby. The cocktail is purported to have been invented in 1893 at the Chicago exposition, and is a refreshing, zesty treat which you’ll doubtlessly be throwing back in “long, greedy swallows”, just like Gatsby did.
INGREDIENTS
45ml The Rosemary Experi-mint Gin 15ml lime juice
10ml sugar syrup
Soda
Mint leaves
GARNISH
Rosemary sprig
METHOD
- Add first three ingredients and mint leaves to an ice-filled shaker and shake.
- Strain over ice in a highball glass.
- Top with soda.
- Garnish.