Up until about three weeks ago, I didn’t know Mixology Monday was a popular mixology club that got creative and made avant garde concoctions. Oh, how I have learned the error of my ways.
I originally created this aspect of my blog because I wanted to learn more about spirits – and more importantly – how to make better cocktails. I tried to outsource this job to my husband, since I was already the chef and sommelier of our relationship, but he never really developed an interest. Now I can add mixologist to my marriage resumé.
Mixology Monday is being hosted this month by Booze Nerds, and the theme is Resin.
Resin is the sticky substance (sap) secreted from trees. Think conifer. While resin doesn’t necessarily have to be an ingredient, the plants that produce it are fair game. When I think conifers I think of my old beautiful stomping ground, Portland, Oregon.
I picked up the usual suspects at my store: rosemary, gin, and an extra piney IPA.
No matter what direction I went, I just couldn’t incorporate the beer into the cocktail. I did, however, take a note from it’s flavor profile and create a riff on a classic cocktail, The Bees Knees. I used fresh red grapefruit juice in place of lemons, and I infused my honey simple syrup with lots of fresh rosemary sprigs.
The finished result, shaken well and poured into a chilled coupe rinsed with the IPA is refreshing and subtly sweet, with the aroma of fresh pine.
- 2 oz. Gin
- 1 oz. fresh grapefruit juice
- ½ oz. rosemary infused honey syrup (recipe follows)
- IPA, for rinsing the glass (optional)
Combine gin, grapefruit juice, and syrup in a cocktail shaker. Add ice. Cover and shake until cold. If using IPA, add 1 tsp to chilled glass and coat interior completely. Discard excess, or if you’re like me and hate seeing things go to waste, drink it. Strain chilled cocktail into glass, and garnish with a fresh rosemary sprig. Serve immediately.
Rosemary Infused Honey Syrup
- ¼ cup honey
- ¼ cup hot water
- 4 fresh rosemary sprigs
Combine hot water and honey to a pan. Stir until combined and add rosemary. Allow to infuse until desired flavor and aroma is reached (this was about an hour for me) Strain and reserve.