This is such a refreshing one! It’s light, a little sweet, but with wonderful herbacious undertones. Just try it!
This cocktail was inspired by some jelly I made recently. Here’s the recipe: rosehip and crab apple jelly. You could easily swap this jelly out for other types of preserves, but I would recommend you experiment with the ratios so you get a well balanced drink.
The addition of the rosemary sprig garnish is specifically to enhance the herbacious undertones in gin and jelly. If you use a different jelly you could leave it out or equally swap it for mint or lemon verbena, both of which are great with sweeter fruit preserves.
Rosehip and crab apple gin cocktail
- Cocktail shaker
- 2 tbsp Rosehip and crab apple jelly
- 50 ml gin
- 10 ml lemon juice
- 50 ml sparkling water
- 1 rosemary sprig
- Put the jelly, gin, lemon juice and ice into a cocktail shaker and shake until all the jelly is dissolved.
- Strain it into a small narrow glass on plenty of ice.
- Top with sparkling water
- Add a sprig of rosemary for extra herbacious scent (optional)