Bloody Rosemary

Bloody Rosemary

This is an indulgent, colorful drink. It’s on the sweet side, but the herbal notes of the rosemary in the essential oils, released by smacking a fresh sprig between your palms, as well as adding a small amount of rosemary syrup, together with the bitter notes of the peach bitters, redeem it.
Makes 1
Total Time
5 Minutes
1 blood orange wheel
1 rosemary sprig
30ml of floral gin, such as Jensen Old Tom
30ml of blood orange liqueur, such as Solerno
10ml of rosemary syrup
15ml of freshly squeezed lemon juice
15ml of freshly squeezed blood orange juice
3 dashes of peach bitters
Flowering rosemary sprig, to garnish
Step 1

Place the blood orange wheel inside a rocks glass. Smack the rosemary sprig between your palms to release the essential oils and place in a cocktail shaker. Add the remaining ingredients, and fill the shaker two-thirds of the way up with ice. Cover and shake hard for 20 seconds.

Step 2

Fill the glass with ice. Double-strain the cocktail into the glass, using the tea strainer to catch the rosemary needles. Garnish with the flowering rosemary sprig.

Floral Cocktails by Lottie Muir, published by Ryland Peters & Small (£7.99). Photography by Kim Lightbody © Ryland Peters & Small.

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