We are all walking through these challenging days right now, but let's do it together, shall we? We want to offer for your home (and hearts) some of the goodness that has been inside the pages of Taproot Magazine while many of us are at home for an extended and indefinite period of time. We've gathered recipes, craft projects, and activities that we hope will keep you making, doing, and dreaming (and eating too!), all of which we'll be sharing here in this space each day. [Visit the Welcome post for more details]
Pink Grapefruit Rosemary Fizz
recipe by Michele Graham
originally published in Issue 13::SONG.
This variation of a gin and tonic is the color of spring cherry blossoms and is refreshing as a spring breeze. One sip and you will feel the promise of bright, warmer days ahead. The Aperol lends citrusy, herbal and bitter notes. It always feels good to open a bottle of tonic water this time of year. If you prefer something less bitter, omit the Aperol and use sparkling water instead of tonic water. Yields two cocktails.
cocktail shaker or mason jar with lid
Hawthorne or mesh strainer
large rocks or collins glass
3 ounces gin, preferably London dry; or vodka
2 ounces fresh squeezed grapefruit juice (use pink grapefruit for color, or Oro Blanco for a sweeter flavor)
1½ ounces rosemary syrup (recipe below)
1 ounce Aperol or Campari (optional)
7–8 ounces sparkling water or tonic water
garnishes: thinly sliced lime wheels; fresh rosemary sprigs
- Add gin, grapefruit juice, rosemary simple syrup, Aperol or Campari and ice to a cocktail shaker. Shake vigorously.
- Strain equal amounts into two ice-filled collins glasses. Top glasses with tonic or sparkling water. Stir gently. Add garnish and serve. Cheers!
This simple rosemary syrup adds bright evergreen notes to drinks, such as the Pink Grapefruit Rosemary Fizz (above). It also makes a zesty cake glaze or soak, perfect for citrus cakes. Fresh rosemary tastes best here. For additional herbal notes, toss in a sprig or two of fresh thyme. To strengthen the immune system, add a teaspoon of dried astragalus. Astragalus is a wonderful adaptogen and has a mild, sweet and earthy flavor. Add astragalus to tisanes, broth and soup for a healthy boost.
This recipe has a simple ratio that is easily scaled up or down, depending on how much syrup is needed. If refrigerated, this syrup will keep for a few weeks. Adding a tablespoon of vodka will help preserve the syrup a bit longer than that. Yields about ½ cup of syrup.
spoon to stir
bottle or jar to store finished syrup
½ cup water
½ cup honey or sugar
2–3 sprigs fresh rosemary
optional: 1 sprig of thyme, 1 teaspoon dried astragalus
- Add water, honey or sugar and herbs to a small saucepan. Simmer over medium-low heat for ten minutes. Stir every few minutes, if needed. Remove from heat.
- Let syrup cool down and infuse for a couple of hours. Strain into a bottle and refrigerate until needed.