Editor’s note: My friend Beverley, aka BabyMac, is at it again. The second edition of her iPad magazine has been released to celebrate autumn and I’m stoked to have her here today sharing a cocktail recipe from the magazine. And never fear, there isn’t actually lamb in the drink. Cheers!
While the shift to autumn hasn’t yet fully arrived, there are a few signs around our place that it’s on its way.
Some red leaves at the very top of a few trees, a much later sunrise and shorter day and a wee chill in the air of an evening. What better way to herald in autumn in all her glory than with a cocktail? A vodka lemon rosemary cocktail … or vodka lemon lamb as we call them.
This one uses a heavenly, woody and earthly sweet rosemary syrup which tastes magnificent combined with the tart lemon and vodka.
The syrup could also be used in Prosecco, or in any of your favourite spirits, and will keep in the fridge for ages too. That’s if you don’t, ahem, drink it all straight away.
5-6 sprigs of rosemary
2 cups of sugar
1 cups water
1. To start with you need to make the rosemary syrup. Throw the sugar and water into a saucepan with 5 sprigs of rosemary (leaves stripped off the sprigs) and place on high heat until to comes to a boil. Once it’s boiled, and the sugar has dissolved, set aside to cool down. Once the syrup is cooled to room tempertaure, strain out the rosemary and put in the fridge to chill.
2. Juice the lemons.
The cocktail is dead simple:
3 parts lemon juice
2 parts rosemary syrup
1 part vodka
3. To make the cocktail grab some ice and whack it into your cocktail shaker. Add in the 3 parts lemon juice, 2 parts rosemary syrup and one part vodka. Use any measuring you like – a shot glass, cup etc, just make sure the ratios are all the same – 3/2/1. Shake hard.
4. Pour into your glass and garnish with another sprig of rosemary.
Don’t you just love that cocktails are not just for summer?