This week I’ve been obsessing about simple syrups (sugar syrup) and so far have made: simple, cranberry and rosemary. Rosemary and gin go together well and one of my favourite gins, Gin Mare, has rosemary as one of its botanicals.
The Salty Dog is a classic cocktail made with gin, grapefruit juice and served in a salt-rimmed glass. The version I have here is adapted from a recipe on Food and Wine by Ashley Christensen, an American Chef. Instead of muddling sugar and rosemary together, I’ve substituted in my rosemary syrup.
Ingredients for the Rosemary Salty Dog Cocktail
30ml Gin (I used Tanqueray)
60ml Freshly squeezed grapefruit juice
10ml rosemary syrup
Crushed pink salt to rim the glass and a piece of rosemary for garnish.
Wipe a piece of grapefruit around the rim of the glass (highball or rocks) and them dip in the salt to create the rim.
Add gin, freshly squeezed grapefruit juice and rosemary syrup to a cocktail shaker and fill with ice. Shake vigorously. Strain content into ice-filled, salt-rimmed glass and garnish with a sprig of rosemary.