Name: Tedesca Osteria’s Rose and Mary Spritz
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 1
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

Tedesca Osteria’s Rose and Mary Spritz

Gin, sparkling white, and rosemary shrub. Made for those who like their cocktails on the savoury side.

Serves 1

Prep

10M

Cook

16M

Total

26M

“Our star behind the bar is Joseph Demoz – this is his twist on a classic Spritz,” says Brigitte Hafner of Tedesca Osteria.

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

1.To 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.

2.To 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.

Shrub will keep for up to 1 month refrigerated in an airtight container.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Lee Blaylock