Rosemary Fizz Cocktail Food

ROSEMARY GIN FIZZ

Steps:

• For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks.
• For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig.

ROSEMARY LIMONCELLO FIZZ

Steps:

• In a saucepan, heat water and sugar over medium-high heat until the sugar is dissolved.
• Increase the heat and add the rosemary. Bring to a boil.
• Once the mixture has reached boiling, remove from the heat and allow rosemary to steep and cool to room temperature.
• Once cool, you can use now or refrigerate overnight for more intense flavour.
• In a cocktail shaker, shake gin, simple syrup and limoncello with plenty of ice.
• Strain, pouring into glasses and add some of the ice to each glass.
• Bring on the bubbles by topping your glass with crisp, refreshing Montellier® Sparkling Water.
• Taste and adjust the amount of simple syrup to your taste.
• Add a slice of lemon and frozen cranberries to serve.
• Enjoy!

ROSEMARY GIN FIZZ COCKTAIL RECIPE

Steps:

• Shake gin, lemon juice and rosemary simple syrup in a cocktail shaker filled with ice. Strain into a glass filled with ice. Add club soda. Garnish with lemon slice and rosemary sprig.
• Combine sugar and water in a small saucepan then bring to a boil. Cook, while stirring, until the sugar dissolves. Remove pan from the heat, add rosemary, and then let steep for 1 hour. Discard the rosemary sprig.

ROSEMARY CHAMPAGNE FIZZ

Steps:

• For the rosemary simple syrup: Add the sugar, 1/2 cup water and the rosemary to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool.
• For the champagne fizz: Combine a tablespoon of rosemary simple syrup (more if you like it sweeter), the gin and grapefruit juice and stir. Pour into two cocktail glasses. Top each with champagne and garnish with a sprig of rosemary. Enjoy!

VODKA ROSEMARY LEMONADE FIZZ

Steps:

• Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved, then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs.
• Fill 8 (8-ounces) glasses halfway with ice. Divide syrup (about 2 tablespoons each) among glasses and add vodka (1 tablespoon each). Top off with club soda.