Friday, March 2, 2012

Posted from 101 Cookbooks - A Recipe Journal

Blood Orange Gin Sparkler
Blood Orange Gin Sparkler

If we are going to celebrate with alcohol,
let's keep it as fresh and healthful as possible.

You can keep the rosemary simple
syrup in the refrigerator for a week
or so. You can do this ahead of time.
Also, if blood oranges are hard for
you to come by - navel oranges are also delicious.

2 cups / 480 ml water
1 cup / 6.5 oz / 185 g sugar
4 tablespoons (~2 sprigs-worth) fresh
rosemary leaves
1 bay leaf (optional)

blood oranges
ice cubes
tonic water (or sparkling water)

Combine the water, sugar, rosemary,
and bay in a small saucepan over
medium heat. Bring to a simmer for 3-5
minutes, or long enough for the sugar to
dissolve, stirring occasionally. Remove
from the heat and let infuse for 10 minutes.
Strain into a jar to cool completely.

In the meantime, juice and strain your
oranges, you'll need 3 tablespoons / 1.5
tablespoons of juice for each drink.

To make each drink combine you're
going to combine equal parts gin, juice,
and tonic water with a bit of syrup and ice.
So, its 3 tablespoons / 1 1/2 oz gin,
3 tablespoons / 1 1/2 oz freshly squeezed
blood orange juice, and 1-2 teaspoons of the
rosemary syrup in each tall glass (I used kolsch
glasses here). Stir to combine, fill each glass
2/3 full with ice and top off with
3 tablespoons / 1 1/2 oz tonic water.
Stir again and you're set.

Prep time: 5 min - Cook time: 10 min

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