This sparkling concord grape and rosemary cocktail is delightfully effervescent and mixed with an incredibly simple rosemary syrup! An enchanting, refreshing gin cocktail for chilly autumn evenings, and a perfect signature for elegant cocktail parties.
Mince rosemary leaves from 1-2 large sprigs of fresh rosemary – yielding about 2 tsp. minced rosemary. In a small saucepan, add ¼ cup white granulated sugar and ¼ cup water.
Simmer over LOW heat until sugar is dissolved, swirling in the pan for about 1-2 minutes. Once dissolved, add minced rosemary, and bring to a low boil for 1 minute. Remove from heat and allow to sit for 20 minutes. Strain rosemary out of the syrup and set aside.
To Make the Cocktail
Add ½ oz. fresh lime juice to a shaker and muddle 6 large concord grapes. Add 4 oz. gin and ½ oz. rosemary syrup. Add ice and shake vigorously. Strain over a mesh cocktail strainer, add 2 oz. seltzer and serve.
Garnish with tiny champagne grapes and/or a sprig of rosemary.
If you want your cocktails to be more rosemary-forward, allow the minced rosemary to steep in the simple syrup for a hour before mixing into your cocktail