With the sun shining and the second May Bank Holiday just around the corner, it’s time to bring out the cocktails. That, plus the fact that I handed in the first draft of my cookbook this morning – all 8 chapters, 100 recipes and 50,000 words (yep, I might have overshot the word limit a fraction but that’s what the editor’s for, right?) of it. Let’s celebrate.
These pretty pink drinks are made with freshly squeezed grapefruit juice, gin, a rosemary-infused simple syrup and your choice of soda water or ginger beer, depending on the sweetness of your tooth (teeth). You can also serve them in fancy glasses – no ice – and top with a tiny splash of prosecco for a shorter, more sophisticated twist.
Herbs work wonderfully to cut through anything sweet – I often use them in baking and love the subtle aroma you get in this drink. If rosemary isn’t your thing, try replacing with a few slices of fresh, peeled ginger instead. Here’s to sunshine, holidays, happiness and handing in my book. Cheers!
- For the simple syrup
- 200ml water
- 200g caster sugar
- 2 large sprigs rosemary
- For the cocktails
- 80ml gin
- 100ml freshly squeezed grapefruit juice
- 2 tbsp simple syrup
- ice cubes
- soda water, ginger beer or prosecco, to finish
- In a small saucepan, combine the water and sugar, Bring to the boil, add the rosemary then turn off the heat and leave to cool completely. Remove the rosemary.
- To make the cocktails, combine the gin, grapefruit juice, simple syrup and ice in a cocktail shaker. Shake vigorously then divide between two ice-filled tumblers. Top with soda water or ginger beer, or serve in a champagne flute topped with a tiny splash of prosecco.
- The leftover syrup will keep in the fridge for several weeks.