alcoholic,  infused syrups

Rosemary + Gin Cocktail

What time is it? It’s cocktail o’clock, of course! So bring on the Rosemary + Grapefruit Gin Cocktail!

Why this combo?  Because I love gin. Aaaaand my rosemary bush needs a trimming.

If you read my post on Rosemary Not-So-Simple Syrup, you may have wondered where I was going with that. Well, my fellow imbibers, here we are. I introduce to you the Rosemary + Grapefruit Gin Cocktail.

I recommend you use freshly squeezed juice. Do not misunderstand me–I totally get that sometimes we need shortcuts. And there are plenty of good store-bought options. But if you’re up to it and you have the time, squeeze the citrus yourself. 

Ripe Ruby Reds are so succulent and sweet. I like to cut them in quarters and dive face first into their deliciousness. But sometimes there is that grapefruit that may not measure up to his friends; he’s just not as sweet as the others. Bless. If that is the case, make accommodations for this special fruit. Add more than the recommended 1 ounce  of the Rosemary Not-So-Simple Syrup to make things a little sweeter. 

Gin or vodka? While they are oftentimes interchangeable, I recommend gin over vodka for this cocktail. Gin is juniper based whereas vodka by design is neutral (it comes from the Russian word voda, or water*). By nature, gin is more aromatic + herby which means it will welcome that rosemary bush with open arms. But if you are Team Vodka, by all means make that switcharoo.

This Rosemary + Grapefruit Gin Cocktail is already sitting by the pool, calling your name. Now go get her, tiger!



*I am not this smart. I just ask a lot of questions and hang out in bars. 

If you try this Rosemary + Grapefruit Gin Cocktail I’d love to hear about it!  Leave a comment below and tag #nakedepicurean on Instagram so we can celebrate together! 

Rosemary + Grapefruit Gin Cocktail


Assemble liquids in a cocktail shaker and fill with ice. Shake vigorously (I like 100 shakes) until the shaker is frosty (i.e., the ingredients are combined). Strain everything into a glass filled with ice. Garnish with a fresh grapefruit wedge and a sprig of rosemary.


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