You can probably guess I’m still working through the grapefruit I squeezed over the weekend… this is a pretty, light, floral little number I found in the data banks that’s perfect for spring. I’m not sure of the origin! Maybe Empress gin, since that’s the named gin in my version of the recipe.
- 2 oz Empress 1908 gin
- 1 oz St. Germain
- 2 oz grapefruit juice
- ¼ oz lemon juice
- ¼ oz rosemary simple syrup
- 1 sprig rosemary for garnish
I used Plymouth gin, and didn’t make rosemary simple syrup — I muddled rosemary leaves with the juices and some sugar. Delicious!
That looks lovely. The SO bought some huge green olives for martinis, so I need to buy a nice bottle of gin. We both like our martinis dirty, so it probably doesn’t matter what I buy. I like Bombay Sapphire and she likes Tanqueray. An old bartender friend of mine swears by Boodles. Any suggestions?
I’ll put Hayman’s forward as a neutral middle ground.