Lady Rosemary Cocktail
By OcadoLife
Published on 27 February 2023
A twist on a classic white lady, the Lady Rosemary Cocktail swaps the usual hint of orange for aromatic herbal notes. Created by chef, supper club host and From The Veg Patch author Kathy Slack to celebrate International Women’s Day, it’s made with a simple sugar syrup that’s infused with rosemary, but give other kitchen garden favourites such as thyme or fresh bay leaves a go too. For a super-simple sophisticated cocktail hour with nibbles, try pairing with Kathy’s Mackerel Pâté with Quick Pickled Rhubarb and Apple.Time and servings
8 minsTotal time
4Servings
5 minsPrep time
3 minsCooking time
Ingredients
- 100 g of caster sugar
- 100 ml of lemon juice, (from approx. 5 lemons)
- 200 ml of gin
- 2 egg whites
- 4 twists lemon zest, to serve
- 1 small bunch rosemary, (approx. 25g)
Method
Step 1
To make a rosemary syrup, dissolve the sugar in 100ml water in a small saucepan over a medium heat. Strip in the leaves from half the rosemary and simmer for 3 mins, then remove from the heat and leave to cool completely. Once cool, strain to remove the rosemary.Step 2
Working in 2 batches, pour 50ml cooled rosemary syrup into a cocktail shaker with half the lemon juice and gin and 1 egg white. Shake vigorously for 1 min (hold onto the lid!), then add a big handful of ice and shake again until the shaker is very cold. Strain into 2 coupe glasses and finish with a twist of lemon zest and a sprig of the remaining rosemary.Step 3
Empty the used ice from the shaker, and repeat the process for the other 2 glasses. Leftover rosemary syrup will keep in the fridge for 2 weeks.