Kinda wish I had a sexier name for this one, but hey! There’s truth in advertising, right? I mean, it has rosemary, blood orange and gin, what more do you want, people???
So, it’s Friday, and that means we should celebrate surviving another work week with a delicious cocktail.
I’m pretty obsessed with this
Legend Distilling Smoked Rosemary Gin. I was before, but I’m even more so now that I actually visited their distillery a couple weeks back while I was in Naramata.
It’s a very cozy space… I look forward to going back in the summer when the patio is open and having some brunch.
Several bottles of spirits (not just the Black Moon Gin)
may have followed us home… watch this space for more recipes once I’ve had a chance to experiment a little more.
All right! Let’s get on to the business at hand!
This recipe is inspired by one I recently saw on
The Rhubarbarians. I made a few modifications, including thinly-slicing and dehydrating my blood oranges for garnish like they do at Juniper.
Rosemary Blood Orange Gin Cocktail
1 sugar cube
3-4 dashes angostura bitters
5-6 fresh rosemary leaves, plus additional sprigs for garnish
1 blood orange, plus additional slices for garnish
1.5 oz gin (I used
Legend Distilling Black Moon Gin) sparkling water or tonic
Place the sugar cube in the bottom of a glass, and add the bitters to it. Using a muddler, mush the sugar up. Add the rosemary leaves and continue to muddle.
Juice the blood orange, taking care to strain out the pips. Add it to the drink and stir.
Add the gin and stir.
Add ice, stir, then top up with sparkling water. Garnish with a sprig of rosemary and a slice of blood orange.
For food bloggers, this is one of the busiest times of the year. We are all frantically putting together our Christmas lists, our Christmas recipes, and of course, experimenting with Christmas cocktails.
I’ll have more holiday drink recipes of my own a bit later, but I wanted to share one with you from
Yew at the Four Seasons.
Yew is one of my favorite places in the city for a cocktail. They also serve up some wonderful comfort food, like their Lobster Bisque, and the Lobster Mac ‘n’ Cheese. Yeah, that’s right.
Lobster Mac ‘n’ Cheese.
This time of the year, The Four Seasons is pretty magical. They have a huge Christmas Tree display in the lobby that is worth visiting alone, but if you are pooped after a day of craziness at the mall, I highly suggest heading to the sanctuary of Yew for a cocktail.
There are quite a few this holiday season; one of my favorites being the Jefferson Ginger Tea.
Lauren Mote is the head of their cocktail program here, and she is a superstar.
One of their most famous holiday drinks here is the
Cog Nog. It’s their version of eggnog, and it’s extra special because it comes in a Moose Mug, which are only available once a year.
Image courtesy of Yew at the Four Seasons.
Here’s the recipe, though if you want to drink it out of a Moose Mug, you’ll have to actually go to Yew and order one there.
Happy Holidays, y’all! Here’s some Christmas cheer.
(recipe by Lauren Mote at Yew at the Four Seasons)
20g Darjeeling Tea
600g white sugar
Add the tea to 140F water, and allow tea to steep for 15 minutes. Strain out the tea, and add the sugar, stir until dissolved. Store in food-safe, clean, dated bottles in the fridge for up to 7 days.
Add all ingredients to a shaker, and viciously dry shake without ice to emulsify the egg. Add ice and shake hard. Double straininto a moose mug, top with freshly grated nutmeg.