Rosemary Cake Cocktail
Courtesy of Trevor Easter, bar director, The Snug
Ingredients
Cocktail
- 3/4 ounce fresh lemon juice
- 3/4 ounce blueberry-rosemary syrup
- 1 1/2 ounces olive-oil-infused gin or vodka
- 3/4 ounce egg white
Olive-Oil-Infused Gin or Vodka
- 140 grams (about 4 3/4 fluid ounces) California olive oil
- 1 liter gin (or vodka)
Blueberry-Rosemary Syrup
- 8 ounces blueberry juice
- 1 to 2 teaspoons fresh rosemary
Instructions
Cocktail
- Combine all ingredients with ice and shake in a cocktail shaker. Strain into a coupe glass and garnish with a small fresh rosemary sprig poking out of a fresh lemon wheel floating on top.
Infused Gin
- Combine ingredients in a container and place in freezer for 24 hours. The next day, the olive oil will be frozen solid, but not the gin or vodka. Remove frozen oil and use the gin or vodka as directed.
Blueberry-Rosemary Syrup
- Heat blueberry juice to 120 degrees F. Add rosemary and steep for a minimum of 5 minutes. Strain liquid, add same amount of sugar by volume, and blend until sugar is dissolved.