Mix up this Grapefruit Rosemary Gin Fizz Cocktail for your next happy hour. Homemade rosemary simple syrup and Prosecco make this gin cocktail a winner! Get the recipe here.
Invest in good gin and affordable Prosecco to make this delicious craft cocktail for entertaining.
I *think* Spring is on its way, and I’ve created a craft cocktail to usher in the season. I recently developed this grapefruit rosemary gin fizz cocktail using some of my favorite ingredients like gin and Prosecco.
I’ve talked about my newfound love for good quality gin, especially The Botanist, when I shared my elderflower gin fizz cocktail recently. Today’s cocktail recipe is specially suited to the floral notes of the gin as it includes citrus juice, and rosemary infused simple syrup. The simple syrup is so easy to make and it will change the way you mix drinks!
For a real crafted cocktail you can make fresh squeezed grapefruit juice yourself using a press. But purchasing grapefruit juice from the store is just as good here. Either way the result is this multi-layered slightly sweet drink that is fantastic for happy hour or a signature cocktail for a party.
For such a delicious drink, a pretty garnish is in order. I skewered a slice of ruby red grapefruit along with an edible flower onto a long cocktail pick. These are Karma orchids and I find them at Wegman’s in the fresh herb section. Wouldn’t it be pretty served at this tropical themed party?
Grapefruit Rosemary Gin Fizz Cocktail recipe
- 2 Tablespoons ruby red grapefruit juice, chilled
- 2 1/2 teaspoons rosemary simple syrup (see below), chilled
- 1 ounce good gin
- 3 ounces Prosecco, chilled
Combine first 3 ingredients in a champagne coupe. Top with Prosecco and enjoy!
Rosemary Simple Syrup
- 1 cup water
- 1/2 cup sugar
- 1/4 cup fresh rosemary pulled from stem
Add water and sugar to a small sauce pan and heat over medium heat. Stir occasionally until sugar has dissolved and mixture begins to simmer.
Add fresh rosemary and let simmer for about 1 minute. Remove from heat and let steep while syrup cools, about 30 minutes. Remove rosemary with a slotted spoon or pour syrup through a strainer into a storage container and refrigerate until chilled.