Earlier this week, I shared all the details of our most recent get-together, including our rosemary-inspired menu and decor, but an evening such as this wouldn’t be complete without a delicious sip in the same vein. For such a request, I went straight to the lovely Annie Campbell and her husband Greg Murnion (whose specialty cocktail program is all things amazing), and they of course delivered, and then some. The insanely yummy sip: the Rosemary Fig Fizz, featuring vodka, black fig, rosemary simple syrup, soda water, lemon juice and Peychauds bitters. Seriously, perfection. XXJKE
- Combine the sugar and water in a saucepan on the stove. Bring to a boil over medium-high heat and stir, dissolving sugar into the water. Once sugar is dissolved, throw in the bunch of rosemary, turn off heat and let cool. Can be refrigerated for up to a month.
- Preparation is key to cocktail making. Always have all elements of the cocktail prepped and labeled in advance of the party. All elements can be put into pretty glass bottles, alongside a recipe card for guests to make their own cocktails.
- In a mixing tin, muddle the fig, then add ice along with the vodka, lemon juice, rosemary simple syrup and bitters. Shake vigorously. Dump into a Collins glass. Top with a slight splash of soda and garnish with a lemon peel. Enjoy!
Photos: Brittany Wood
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