Many factors must be weighed in the making of a solid springtime cocktail. Is it light enough to feel warm-weather appropriate, yet suitably flavorful to hold your interest? Does it acknowledge the juices, spices, citruses, and other edible accouterments of the season, yet boast an ingredient list that is common and pantry item plenty? Finally, does it taste fair-weather nectarous, without screaming sugar hangover in the morning? Answering a firm "yes" to each of these questions, I introduce to you a Rosemary-Cucumber Gin Fizz to sip into Spring.
A quick tutorial on our spirit of the hour. While many associate gin with the English, its origins actually trace back to 16-century Holland, where it was used mostly for medicinal purposes. Gin's blend of herbs and aromatics were believed to "guard against all the ills to which flesh was heir." Chief among those aromatics is juniper, its Dutch translation, genever, is the linguistic root of the word gin. But for gin's distinguishing strong perfume, juniper cannot take all the credit— licorice, dried citrus peel, caraway, and coriander seeds also contribute to the spirit's unique bouquet.
So, what do all all of
these herbs and aromatics mean for us? Basically, versatility is the name
of the game—we can blend our gin with all sorts of liquors and fruit juices!
But remember, our libation is a marathon, not a sprint, so subtly is key.
Aside from gin, this drink has only five
ingredients —lemon, sugar, seltzer, rosemary, and
cucumber—and each component plays an essential role. The first three comprise a
classic “fizz” base; combining sour with effervescence to kick-start our taste
buds. Rosemary brings an herbal twist; infusing woodsy, evergreen notes into
the simple syrup that nod to the gin’s natural aromatics and also quell the
tartness of the lemon. The finishing touch is a cucumber slice, a tangible
token of ubiquitous refreshment. Lightly herbal, revitalizing, and delicate:
it's quite spa-esque, and it's quite delish.
I've provided a recipe for one (strong) cocktail and enough simple syrup for about twenty—really, this drink begs to be made as a pitcher. If you enjoy rosemary, let the sprigs steep in the simple syrup for a few hours to achieve maximum flavor. (The syrup can be prepared ahead and chilled for about 1 week.) Also, feel free to experiment with your herbs and citruses: consider swapping the rosemary for basil, or lemon for lime, a la gimlet.
Rosemary-Cucumber Gin Fizz (adapted from Sassy Radish)
Makes 1 drink and 2 cups rosemary syrup
Ingredients
¼ cup (2 oz) gin
2 ½ tablespoons fresh lemon
juice
½ cup sugar
Ice cubes
Cold club soda
Cucumber slice
4 rosemary springs +1 extra
sprig for garnish
Directions:
1. Make the rosemary syrup:
Combine 2 cups water, the sugar, and the 4 rosemary sprigs in a small saucepan.
Bring to a boil, then simmer over moderately low heat for 2 minutes. Remove
from the heat and let steep for 10 minutes. Strain the syrup and chill.
2. In a tall glass, stir
the gin, lemon juice and 1 ½ tablespoons of rosemary syrup.
3 Fill the glass halfway
with ice; top with club soda. Add the cucumber slice. Garnish with the rosemary
and serve.
Reference: Walton, Stuart. The Bartender's Guide to Mixing 600 Cocktails & Drinks. London: Anness Publishing Ltd, 2009. Print.
