Rosemary Gin Fizz with edible flower ice cubes.
This rosemary gin fizz is classy, fancy, perfect for a crowd, easy to make and drink, and above all: super tasty! Having said that, it fits for every occasion and season. Think outdoor summer parties or fancy holiday gatherings.
Even pretty in the very basic ‘naked’ edition without flower ice cubes or lemon zest.
This cocktail only needs a few ingredients, and is a real crowd-pleaser since it is so quick and easy to prepare. You can prepare it in advance, which comes in handy for parties or larger gatherings and events.
The subtle scent of rosemary in combination with the slightly bitter-fruity touch of lemon, and the juniper aroma of the gin are a match made in heaven. I personally consider this rosemary gin fizz as one of my favorite drinks ever.
Edible flower ice cubes
Edible flowers and herbs in an ice cube try.
How to make flower ice cubes? Simply put some edible flowers or herbs like rosemary, mint, thyme, daisy, lilac, elderflower, chamomile, etc. in an ice cube mold and pour water over them.
That’s how the edible flower ice cubes look when fully frozen.
Freeze and enjoy!
How to make rich simple syrup
Instead of simple syrup – equal parts sugar and water – I always use rich simple syrup for all of my cocktails. Rich simple syrup contains more sugar than the traditional sugar syrup (simple syrup) and therefore has a longer shelf live – around half a year, stored in the fridge.
Rich simple syrup. I sometimes add lemon zest – great for cocktails.
To prepare the rich simple syrup, I use 2 parts sugar to 1 part water by volume (2: 1). Heat water and sugar (e.g. 2 Tbsp water, 4 Tbsp sugar) in a small saucepan while stirring, until the mixture is hot and the sugar dissolves.
Do not boil, or the syrup might become too thick and gooey. You can carefully heat the mixture in a glass in the microwave as well. Remove from heat and transfer to a small jar. Let the syrup cool completely and refrigerate until ready to use.
If I have an organic lemon on hand, I often add some lemon peel (without the white part) to the cooled syrup to add a nice citrus flavor to the syrup. The syrup should completely cover the lemon zest to prevent mold. After a few weeks stored in the fridge, I remove the zest or replace it with fresh zest, if available.
Oh, and by the way: Homemade elderflower syrup makes a great substitute for rich simple syrup in this cocktail.
Nothing more to add, except: Enjoy!
This rosemary gin fizz is classy, fancy, perfect for a crowd, easy to make and drink, and above all: super tasty! Think summer parties or fancy holiday gatherings.
Recipe: Ursula | lilvienna.com
Ingredients
- 2 tablespoons (30 ml) water
- 4 tablespoons (60 ml) white granulated sugar
- Optional: zest of 1 organic lemon
- 3 tablespoons (45 ml) gin
- 2 tablespoons (30 ml) lemon juice, freshly squeezed
- 1 tablespoon (15 ml) rich simple syrup *
- A sprig of fresh rosemary, 2-3 inch
- 1/3 cup (80 ml) cold soda water/sparkling water **
- Lemon zest or a slice of lemon, ice cubes (with flowers)
Instructions
- Heat water and sugar in a small saucepan while stirring, until the mixture is hot and sugar dissolves. Do not boil, or the syrup might become too thick. You can carefully heat the mixture in a glass in the microwave as well.
- Remove from heat and transfer to a small jar. Let the syrup cool completely and refrigerate until ready to use. To add some lemon flavor, see note.
- Measure gin, lemon juice, sugar syrup and sprig of rosemary into a cocktail shaker or screw-top jar. Lightly muddle the rosemary with a wooden pestle or wooden spoon – you should be able to use the sprig for garnish later, so don’t be too vigorous.
- Add ice cubes and shake vigorously. Pour into a glass and top with soda water. Stir briefly with a spoon. Serve with a rosemary sprig, lemon zest and ice cubes.
Notes
* Rich Simple Syrup: I use a "rich simple syrup" for all of my cocktails, which is a syrup that contains more sugar than a traditional sugar syrup (simple syrup) and therefore has a longer shelf live - around half a year, stored in the fridge. To prepare the rich simple syrup, I use 2 parts sugar to 1 part water by volume (2: 1). If I have an organic lemon on hand, I often add some lemon peel (without white part) to the cooled syrup to give the syrup a nice citrus flavor. The syrup should completely cover the lemon zest to prevent mold. After a few weeks, I remove the zest or replace it with fresh zest, if available. You can make this cocktail using the suggested (lemony) rich simple syrup. For those of you, who use a classic 1: 1 sugar syrup, double the amount in the recipe.
** This drink is rather weak for a fizz – that’s how I like it. For a stronger cocktail only use 1/4 cup (60 ml) soda water.
To prepare in advance: If preparing the day before or a few hours before use, mix gin, lemon juice, syrup and rosemary and place in the refrigerator until ready to use. Right before serving, add soda water, ice cubes and lemon zest. When preparing in advance, do not muddle rosemary, otherwise the aroma becomes too intense.
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