We will be toasting the end of a busy summer this weekend with a couple of these refreshing Rosemary Greyhound Cocktails.
The rosemary infused simple syrup turns this drink into a delightful combo of crisp and fruity flavors, an improvement, I think, on the classic greyhound made with grapefruit and vodka. Pink grapefruit adds a pretty blush to the cocktail and the rosemary sprig garnish is a built-in swizzle stick, adding a touch of rosemary to every sip of your drink.
Rosemary grows year round here in San Diego, thriving on neglect and little or no water. Our neighborhood is filled with rosemary hedges, much favored by honey bees when they are blooming with tiny blue flowers.
Many thanks to Natalie of “Tastes Lovely” for generously sharing her gorgeous cocktail. You can check out her beautiful site here.
Cheers and Happy Labor Day – may fall and winter bring the badly needed rains to drought-plagued California…
LtC TIP: You can store leftover rosemary syrup in your fridge for at least a week.
- Simple syrup:
- 1 cup water
- 1 cup white sugar
- 3 sprigs fresh rosemary
- 4 ounces vodka
- 1 ounce rosemary simple syrup
- 8 ounces fresh pink grapefruit juice, strained
- rosemary sprigs (optional garnish)
- Simple syrup: using a small sauce pan, dissolve the sugar into water over low heat. Pour hot syrup into a heat-proof container, add the rosemary springs, stir and cool.
- Cocktails: combine the vodka, rosemary syrup and strained grapefruit juice in a cocktail shaker filled halfway with ice. Shake for 30 seconds and pour into ice-filled glasses. Garnish with rosemary sprigs and serve.