Rosemary Tonic
Photo courtesy of Bradley Tuck
Rosemary-infused gin elevates a gin and tonic by Kelso Norris, the cocktail director at Genever in Los Angeles's Historic Filipinotown.
How to Make It
1
For the rosemary gin: Rinse and remove the leaves from 4 stalks of rosemary and add them to an airtight container with one standard bottle of gin. Stir and let sit for 1 hour, then store in fridge for 12 hours. Strain and bottle; keep in fridge.
2
For the cocktail: Combine ingredients in a Collins glass filled with ice, garnish with a rosemary sprig or citrus twist.
Ingredients
2 fl oz rosemary infused gin (recipe at right)
1 fl oz grapefruit juice (can substitute any other juice)
3 fl oz Fever Tree tonic water
Directions
1
For the rosemary gin: Rinse and remove the leaves from 4 stalks of rosemary and add them to an airtight container with one standard bottle of gin. Stir and let sit for 1 hour, then store in fridge for 12 hours. Strain and bottle; keep in fridge.
2
For the cocktail: Combine ingredients in a Collins glass filled with ice, garnish with a rosemary sprig or citrus twist.
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