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Rosemary Blue Cocktail

Gin
Author: Yash Lakhan
A glass of layered blue and purple drink with ice cubes sits on a reflective surface, with a blurred background.
Ingredients
Method

The Rosemary Blue cocktail is a stunning and elegant drink that stands out due to its distinct blue hue. A fresh rosemary garnish serves as the essential aromatic element, infusing each sip with a unique herbal depth, resulting in a well-balanced, easy sip, suitable for contributing a bit of refined appeal to any event.

What you’ll need

Ingredients

Serves:
1
  • Gin
    30ml
  • Blue curaçao
    9ml
  • Chilled tonic water
    120ml
  • Ice cubes
    For serving
  • Fresh rosemary sprig
    For garnish

Method

  1. Step 1

    Thoroughly chill a highball glass before use and fill with ice cubes.

  2. Step 2

    Pour the gin and blue curaçao into the glass and top up with tonic water.

  3. Step 3

    To combine the ingredients, carefully stir them for 10-15 seconds with a bar spoon.

  4. Step 4

    Garnish with a rosemary sprig, pressing it lightly against the glass to release aroma. Serve immediately.

Tips & Suggestions

  • Before garnishing, briefly torch the tip of the rosemary sprig just until it smokes slightly and does not charr to produce a rich, earthy scent that pairs well with the botanicals in the gin.

  • After the drink has been poured and swirled, use a fine dropper to add 2-3 drops of blue curaçao directly to the inner rim of the glass, allowing it to gradually trail down into the beverage for an artistic visual effect.

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FAQs

A kitchen torch should be used to softly smoulder a rosemary sprig rather than to create flames. Place it beneath an inverted glass or cloche to catch the smoke and blend for an aromatic infusion.

Yes, rosemary pairs well with whisky since its earthy, piney and woody aromas frequently enhance the smoky, oak-aged aspects of certain whiskies, particularly the richer or peated variants, resulting in distinctive aromatic depth.

No, blue curaçao is an orange-flavoured liqueur derived from the dried peels of the Lahara citrus fruit. Its brilliant blue colour comes from food colouring, although it is primarily a citrus-flavoured spirit.

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