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Rosemary Tonic

Rosemary-infused gin elevates a gin and tonic by Kelso Norris, the cocktail director at Genever in Los Angeles’s Historic Filipinotown.

Plant-fall-cocktail-Rosemary-Tonic-0821




Photo courtesy of Bradley Tuck
 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
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.