This fragrant, sharp gin cocktail is beautifully balanced and really refreshing – the ideal Christmas cocktail recipe. You can even make the rosemary syrup 2-3 days in advance and keep it chilled, so you can wow your party guests with hardly any effort on the night.
Put the caster sugar and the water in a small pan. Bring to the boil, stirring until the sugar dissolves. Remove from the heat and add the rosemary; set aside to infuse for 1 hour.
Put the rosemary syrup, the gin and the grapefruit juice in a jug with ice; muddle using a wooden spoon.
Divide the gin and grapefruit mixture between glasses and top up with soda water. Garnish with a rosemary sprig.
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