Plant-fall-cocktail-Rosemary-Tonic-0821
Photo courtesy of Bradley Tuck
AuthorKelso Norris
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.

Rosemary Tonic