Gin and Grape Rosemary Rosé
By Rebecca White, A Pleasant Little Kitchen
Gin and Grape Rosemary Rosé
By Rebecca White, A Pleasant Little Kitchen
Yield/Serves:
Makes 1 serving
- 7 grapes, chilled
- 1 tbsp rosemary simple syrup (see below for recipe)
- 3 ice cubes
- 2 tsp gin
- 3 oz rosé, chilled
- 2 splashes of lemon juice
- Rosemary sprig, for serving
- Grapes, for serving
- For the Rosemary Simple Syrup:
- 1 cup water
- 1 cup sugar
- 4 sprigs rosemary
Rosé isn’t just for winter. Combine this favorite wine with rosemary simple syrup, gin, muddled grapes and a splash of lemon for a delicious wintertime rosé cocktail.
Place grapes into a cocktail shaker or cup, and pour the syrup over the fruit. Muddle the grapes.
Add the ice cubes and pour the gin over the ice. Cover and shake until the gin is chilled and the drink is well mixed.
Strain and pour the mixture into a serving glass, top with rosé and lemon juice. Serve with a rosemary sprig and grape.
In a small sauce pan add the sugar, water and rosemary sprigs. Cook over medium-low heat, stirring occasionally to help dissolve the sugar.
Let simmer for 15 minutes. Remove the rosemary sprigs and strain the water through a sieve into a container. Store in the fridge.
Place grapes into a cocktail shaker or cup, and pour the syrup over the fruit. Muddle the grapes.
Add the ice cubes and pour the gin over the ice. Cover and shake until the gin is chilled and the drink is well mixed.
Strain and pour the mixture into a serving glass, top with rosé and lemon juice. Serve with a rosemary sprig and grape.
In a small sauce pan add the sugar, water and rosemary sprigs. Cook over medium-low heat, stirring occasionally to help dissolve the sugar.
Let simmer for 15 minutes. Remove the rosemary sprigs and strain the water through a sieve into a container. Store in the fridge.