Happy St. Patrick’s Day! In celebration, I’m creating my own cocktail, the South Street G&T: Rosemary Grapefruit Gin & Tonic. It may not be green but it is still mighty tasty. So, pick up a drink and join me in this Irish toast:
- 2 oz Gin
- 1 tbsp Grapefruit Rosemary simple syrup
- 2 tbsp fresh squeezed grapefruit juice
- 1 tbsp Jack Rudy Tonic (or other tonic syrup-see note)
- 4 oz (8 tbsp) soda water or to fill glass
- 1 sprig rosemary
Grapefruit Rosemary Simple Syrup
- 1 cup sugar
- 1 cup water
- Zest from 1 Grapefruit (preferably organic)
- 1 sprig of rosemary
Combine water and sugar, bring to boil and remove from heat
Add zest from one grapefruit, twisting zest before adding to release oils
Steep for about 20 minutes, add one sprig of rosemary for about 2 to 3 minutes
Remove sprig and zest
Pour syrup into container, let cool, and refrigerate any unused portion
Notes: The Jack Rudy Tonic is not the same as tonic water, it is not carbonated and is basically a concentrate. For alternatives look for tonic syrup. I used a vegetable peeler for the zest to make it easy to remove from the syrup, if you use a zester you will need to strain the syrup. The syrup should be fairly cool after steeping, but you may need to let it sit or put it in the refrigerator for another 20 minutes- you don’t want it to be too warm or you will melt all of your ice. I used Cardinal Gin, which is a North Carolina brand but Hendricks would be a good option too.
Fill a glass with ice, pour in above ingredients, stir, and garnish with a sprig of rosemary.
This post is the 5th prompt for the Creative Collective, check out Melyssa’s page on Wednesday to find more deliciously creative concoctions.
