Satsuma Sparkler

Recipe and photo courtesy of Kimberley Hasselbrink of The Year in Food

Ingredients

For the rosemary simple syrup: 

  • 1/2 cup water
  • 1/2 cup sugar
  • 2 ample sprigs rosemary

For each cocktail: 

  • 1/2 ounce gin
  • 1/2 ounce rosemary simple syrup
  • 3 dashes Angostura bitters
  • Juice of 1 satsuma
  • Juice of 1/2 lemon
  • Bold, peppery California Olive Ranch extra virgin olive oil, such as Rich and Robust, Miller’s Blend, or Arbosana
  • 4 ounces fruity prosecco or sparkling wine
  • Rosemary sprigs, for garnish

 

Directions

  1. Make the rosemary simple syrup in advance. In a small saucepan, combine the water, sugar, and rosemary sprigs. Cover, bring to a boil, then reduce to low and simmer for about 30 minutes. The longer you keep the rosemary in the liquid, the stronger the flavor. (Be sure to use younger rosemary plants to avoid the bitter flavor that will come with older plants.) Chill the mixture, with the rosemary, for about 2 hours. Strain, and store in the fridge for about a week.
  2. With California Olive Ranch extra virgin olive oil drops as a garnish on top: Combine the gin, simple syrup, angostura bitters, satsuma and lemon juice with a few cubes of ice in a cocktail shaker. Shake vigorously. Add the sparkling wine and gently stir. Strain into a large coupe. Finish with a few drops of California Olive Ranch extra virgin olive oil and a sprig of rosemary.
  3. With California Olive Ranch extra virgin olive oil emulsified into the cocktail: Combine the gin, simple syrup, angostura bitters, satsuma and lemon juice and about 10 to 15 drops of California Olive Ranch extra virgin olive oil in a cocktail shaker. Shake vigorously. Add the sparkling wine and stir. Strain into a large coupe and garnish with the rosemary.

Time

30 minutes

Level

Easy

Yield

1 serving
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