"Our star behind the bar is Joseph Demoz – this is his twist on a classic Spritz," says Brigitte Hafner of Tedesca Osteria.
Tedesca Osteria's Rose and Mary Spritz
Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.
- 10 mins preparation
- 16 mins cooking (plus cooling, steeping)
- Serves 1
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Ingredients
- 45 ml gin
- 75 ml sparkling white wine
- ¼ tsp rosewater, or to taste
- Large ice cubes, to serve
- Cold soda water, to serve
Rosemary shrub
- 110 gm caster sugar
- ½ bunch rosemary, plus extra to serve
- 125 ml (½ cup) white wine vinegar
Method
- 1To make rosemary shrub, combine sugar and 100ml water in a small saucepan over medium heat. Stir until sugar dissolves (1-2 minutes); set aside to cool completely. Heat a large frying pan over medium-low heat, add rosemary and roast in pan, turning frequently, until fragrant (1 minute). Transfer rosemary to a medium saucepan with sugar syrup and vinegar. Bring to the boil, then reduce heat to medium and simmer for 15 minutes. Set aside to cool before using. Makes 225ml.
- 2To serve, pour gin and 1 tbsp rosemary shrub into your favourite wine glass. Three-quarter fill the glass with ice cubes then top up with sparkling wine followed by soda water and rosewater. Swizzle then garnish with a sprig of rosemary.
Notes
Shrub will keep for up to 1 month refrigerated in an airtight container.
