Here we go again with herb-infused syrups! It really is the easiest way to make a regular old cocktail a little more fancy…
I first had a drink like this at a place I used to work near…I don’t want to call it a bar, I don’t want to call it a restaurant, it wasn’t quite a chain but there was definitely more than one location in the greater Seattle area…but a guy we worked with just called it the “close and gross” and it was so true but so good at the same time. Thank God we at least had somewhere within walking distance that had alcohol. And alcohol is always good, especially after work (or during your lunch hour). The Close and Gross had a Rosemary Greyhound that blew me away when I ordered it. Luckily I was able to recreate the drink at home and conjure up some old memories from a city and job well past.
Recipe Notes: I found that using grapefruit vodka mellowed the drink out a little, but regular vodka works fine too. The rosemary syrup has a pretty strong flavor as well, so go easy on it and decide how much you like in your drink. I think this cocktail could also benefit from a small splash of cranberry juice to make the drink a little more pink and level out some tartness.
By Baked Northwest
Makes 1 Cocktail
- 2 ounces Grapefruit Vodka
- 2 ounces Grapefruit Juice
- 1/2 ounce rosemary syrup (recipe follows)
- 1 cup sugar
- 1 cup water
- 7-8 fresh rosemary sprigs
1. Make the rosemary syrup: In a small saucepan, combine 1 cup water, 1 cup sugar, and 4-6 rosemary sprigs . Bring to a boil, stirring until sugar is dissolved, then reduce heat and simmer 10 minutes. Let cool, then strain out herbs.
2. Add vodka, grapefruit juice, rosemary syrup, and ice to a cocktail shaker. Shake, strain into a martini or a rocks glass, and garnish with rosemary sprigs.