Royal Dinette's rosemary collins

A crisp cocktail with flavours of ginger, grapefruit and rosemary.

Photo by Fred Fung.
Photo by Fred Fung.

There are times when you may crave a boozey bourbon cocktail, and then there are times for light and refreshing cocktails for kicking back in the afternoon. Kaitlyn Stewart, bar manager of Vancouver's Royal Dinette, shares her recipe for a crisp collins with ginger liqueur and grapefruit juice. To make the rosemary syrup, combine a cup of sugar with a cup of water, along with two sprigs of rosemary and bring it to a boil.

1 oz. gin
1/4 oz. ginger liqueur
3/4 oz. grapefruit juice
1/4 oz. lime juice
1/4 oz. rosemary syrup
1 dash Twisted & Bitter Rosemary Grapefruit Bitters
soda, for topping

Add all ingredients, except soda, to a cocktail shaker and shake.  

Pour over a glass with ice and top with soda.  

Garnish with a sprig of fresh rosemary.