“This is an indulgent, colourful drink. It’s on the sweet side, but the herbal notes of the rosemary in the essential oils, released by smacking a fresh sprig between your palms, as well as adding a small amount of rosemary syrup, together with the bitter notes of the peach bitters, redeem it. Bitter and sweet—that’s love,” says Lottie Muir – gardener by day and a botanical-cocktail mixologist by night.
1 blood orange wheel
1 rosemary sprig
30 ml floral gin, such as Jensen Old Tom
30 ml blood orange liqueur, such as Solerno
10 ml Rosemary Syrup
15 ml freshly squeezed lemon juice
5 ml freshly squeezed blood orange juice
3 dashes of peach bitters
Flowering rosemary sprig, to garnish
Place the blood orange wheel inside a rocks glass. Smack the rosemary sprig between your palms to release the essential oils and place in a cocktail shaker. Add the remaining ingredients, and fill the shaker two-thirds of the way up with ice. Cover and shake hard for 20 seconds.
Fill the glass with ice. Double-strain the cocktail into the glass, using the tea strainer to catch the rosemary needles. Garnish with the flowering rosemary sprig.
Floral Cocktails by Lottie Muir, published by Ryland Peters & Small (£7.99) Photography by Kim Lightbody © Ryland Peters & Small.