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WILD APOTHECARY: BLOODY ROSEMARY COCKTAIL

The combination of blood oranges, which appear in early spring, and rosemary, which starts to flower at the same time, is irresistible. This is an indulgent, colorful drink. It’s still on the sweet side, but the herbal notes of the rosemary in the essential oils, released by smacking a fresh sprig between your palms, as well as adding a small amount of rosemary simple syrup, together with the bitter notes of the peach bitters, redeem it. Bitter and sweet—that's love.

Ingredients

 

1 blood orange wheel

1 rosemary sprig

1oz (30ml) floral gin,

such as Jensen Old Tom

1oz (30ml) blood orange liqueur,

such as Solerno

2 tsp (10ml) Rosemary Syrup*

½ oz (15ml) freshly squeezed

lemon juice

½ oz (15ml) freshly squeezed blood

orange juice

3 dashes of peach bitters

 

Tools: Cocktail shaker with strainer,

tea strainer

Glass: Rocks

Ice: Cubes

Garnish: Flowering rosemary sprig

 

Serves 1

 

Place the blood orange wheel inside the glass. Smack the rosemary sprig between your palms to release the essential oils and place in the cocktail shaker. Add the remaining ingredients, and fill the shaker two-thirds of the way up with ice. Cover and shake hard for 20 seconds. Fill the glass with ice. Double-strain the cocktail into the glass, using the tea strainer to catch the rosemary needles. Garnish with the flowering rosemary sprig.

 

The blood orange liqueur Solerno provides the most fantastic red color that you would expect from blood oranges.

 

*Rosemary Syrup

 

To make 250ml/8 fluid oz/1 cup

 

250ml/8 fluid oz/1 cup water

200ml/6 fluid oz/1 cup caster sugar

3 small sprigs rosemary, about the length of a finger

 

Stir the water and sugar together in a saucepan over a low heat to and let simmer for 2 minutes.  Smack the unwashed rosemary between your palms to release the essential oils and drop them into the pan. Immediately remove the pan from the heat and let the needles infuse for 10 minutes. Strain the liquid while piping hot into a sterilised bottle and store in the fridge for up to 2 weeks. 

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