Rosemary Grapefruit Gimlet

Ingredients

• 1.5oz Gin
• 0.5oz Dry Vermouth
• 0.75oz Rosemary Grapefruit Olerosaccharum**
• 0.75oz Lime Juice

**Rosemary Grapefruit Oleosaccharum

• 1.5 cups refined sugar
• Peels of 4 pink grapefruits, with all pith removed (juice grapefruits for next recipe)
• 1 Sprig Rosemary

Directions

1. Shake all ingredients and strain into a coupe glass.
2. Garnish with rosemary sprig.

For Rosemary Grapefruit Oleosaccharum:

1. In a mason jar or zip top bag - combine and mix the sugar and grapefruit peels until peels are coated.
2. Pour mixture and any loose sugar into a large zip top or vacuum seal bag. Seal so that no remaining air is inside the bag.
3. Pour Grapefruit oil infused simple syrup and peels through a fine mesh strainer into a glass container, reserving the liquid. Peels can be composted or used in marmalade or cut into strips and candied.
4. Refrigerate liquid for 2 weeks to a month.