Aromatic rosemary blends beautifully with fresh juices and tequila for a thirst-quenching aperitif. Topping the drink with sparkling cider lightens it up, while bold grapefruit and rosemary are complementary to the cider’s dazzling acidity and foamy effervescence. From Newport, Vermont, Eden Specialty Ciders’ Sparkling Dry is robust enough to stand up to the bold flavors of this cocktail, yet still finishes cleanly.
Makes 1 cocktail
1 ounce blanco tequila
1½ ounces grapefruit juice
½ ounce fresh lime juice
¾ ounce rosemary-infused simple syrup (recipe below)
4 ounces Eden Sparkling Dry Cider, chilled
Garnish: rosemary sprig
Combine the first four ingredients in a cocktail shaker with ice. Shake well, and pour contents (including ice) into a rocks glass. Top with the dry cider (note: this drink can stand up to more ice and cider, if preferred). Garnish with the rosemary sprig.
Rosemary-Infused Simple Syrup
Combine ½ cup sugar with ½ cup water in a small saucepan. Heat to a boil, continuously stirring until the sugar dissolves. Once the water starts to boil, lower the heat to a simmer.
Gently roll 3 to 4 rosemary sprigs between your hands to release the aroma from the leaves, and then add them to the simmering liquid. Allow to simmer, uncovered, for 10 minutes. Remove from the heat and cool to room temperature. Remove the rosemary sprigs. Pour the syrup into a container and keep in the refrigerator. Yields about ¾ cup infused syrup.
As featured in the Volume 11 edition of Cidercraft Magazine.
