The Rosemary Gin Fizz is a bright, herbaceous twist on the classic gin fizz, combining the piney aroma of fresh rosemary with the crisp bite of gin, fresh lemon, and a silky foam top. It’s a cocktail that feels both elegant and approachable, perfect for spring gatherings, brunch, or a quiet evening drink. The rosemary syrup is simple to make and adds a savory depth that balances the citrus and bubbles beautifully.
Ingredients
- 2 oz (60 ml) gin (London dry style recommended)
- ¾ oz (22 ml) fresh lemon juice (about ½ lemon)
- ¾ oz (22 ml) rosemary simple syrup (recipe below)
- 1 large egg white (or 1 oz / 30 ml pasteurized egg white)
- 2 oz (60 ml) club soda or sparkling water, chilled
- Ice cubes
- Fresh rosemary sprig and lemon twist, for garnish
For the rosemary simple syrup:
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) water
- 3–4 fresh rosemary sprigs (about 4 inches / 10 cm each)
Instructions
- Make the rosemary simple syrup: In a small saucepan, combine the sugar and water. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves. Remove from heat, add the rosemary sprigs, and let steep for 10 minutes. Strain out the rosemary and let the syrup cool completely. Store in a sealed jar in the fridge for up to 2 weeks.
- Chill your glass: Place a coupe or highball glass in the freezer for at least 5 minutes, or fill it with ice while you prepare the cocktail.
- Combine the cocktail ingredients: In a cocktail shaker, add the gin, lemon juice, rosemary syrup, and egg white. If using a fresh egg white, be sure to use a pasteurized egg to reduce the risk of foodborne illness, especially for pregnant people, young children, older adults, and those with weakened immune systems.
- Dry shake: Seal the shaker tightly and shake vigorously without ice for 15–20 seconds. This step emulsifies the egg white and creates a rich foam.
- Add ice and shake again: Add 3–4 ice cubes to the shaker and shake hard for another 10–15 seconds until well-chilled.
- Strain and top: Discard the ice from your glass (if using). Strain the cocktail into the chilled glass. Slowly pour the club soda down the side of the glass to create a gentle fizz and lift the foam.
- Garnish and serve: Gently place a fresh rosemary sprig and a lemon twist on top. Serve immediately.
Tips
- Use fresh lemon juice: Bottled lemon juice lacks the bright, floral acidity that makes this drink shine. Always squeeze fresh lemons for the best flavor.
- Adjust the sweetness: If you prefer a drier cocktail, reduce the syrup to ½ oz (15 ml). For a sweeter drink, add a touch more syrup—but be careful, as rosemary can become overpowering.
- No egg white? You can omit it for a clearer drink, but you’ll lose the silky foam. Alternatively, use aquafaba (chickpea brine) in the same amount—it foams similarly and is vegan-friendly.
- Make the syrup ahead: The rosemary syrup keeps well in the refrigerator for up to 2 weeks, so you can batch it for a party. Just shake well before using, as the sugar may settle.
Serving Suggestions
Serve the Rosemary Gin Fizz as an aperitif before dinner or as a brunch centerpiece alongside light dishes like smoked salmon canapés, goat cheese tartlets, or a fresh green salad with citrus. Its herbal notes also pair nicely with roasted chicken or grilled seafood. For a non-alcoholic version, replace the gin with an extra 2 oz (60 ml) of club soda and a splash of tonic water.
Variations
- Rosemary Grapefruit Fizz: Replace the lemon juice with fresh grapefruit juice for a slightly bitter, more complex citrus flavor.
- Lavender-Rosemary Fizz: Add one dried lavender bud to the syrup while steeping for a floral twist.
- Spicy Rosemary Fizz: Muddle a thin slice of jalapeño in the shaker before adding the other ingredients for a subtle heat.
- Bourbon Rosemary Fizz: Swap the gin for bourbon for a warmer, sweeter profile that pairs well with rosemary.
Storage and Reheating
This cocktail is best enjoyed immediately after mixing, as the foam and carbonation will dissipate. If you have leftover rosemary syrup, store it in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the syrup in ice cube trays for up to 3 months—just thaw in the fridge before use. Do not store the mixed cocktail; it will not hold its texture or flavor.
Frequently Asked Questions
Can I make a big batch of Rosemary Gin Fizz for a party?
Yes, you can mix the gin, lemon juice, syrup, and egg white in a large pitcher (without ice) up to 2 hours ahead. Keep it chilled, and shake individual portions with ice before serving to create the foam. Top each glass with club soda right before serving.
What if I don’t have a cocktail shaker?
You can use a jar with a tight-fitting lid. Add the ingredients, seal, and shake as directed. Just be sure to hold the lid firmly to avoid spills.
Can I use dried rosemary instead of fresh?
Yes, but use half the amount (about 2 teaspoons) and steep for only 5 minutes, as dried rosemary is more concentrated and can become bitter.
Is the egg white safe to consume?
Raw egg whites carry a small risk of salmonella. To minimize risk, use pasteurized egg whites (available in cartons) or aquafaba. Pregnant people, young children, older adults, and those with weakened immune systems should avoid raw egg whites entirely.
Why is my drink not foamy?
Foam requires a good dry shake (without ice) to aerate the egg white. Make sure you shake for at least 15 seconds, and use a fresh egg white—older eggs tend to foam less.
Can I make this cocktail without alcohol?
Absolutely. Omit the gin and increase the club soda to 4 oz (120 ml). You may also want to add a splash of tonic water for bitterness. The drink will be lighter and more refreshing.
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