Grapefruit, Rosemary and Gin Easter Cocktail

In The Imbibery and Distillery by Christine McKellar

Easter brings to mind spring flowers, cottontail bunnies, bonnets, gloves, brunch and cheerful churchgoers. For those who like a bit of indulgence with their Easter brunches, this delightful Easter cocktail is light, delicious and refreshing. The rosemary syrup is good to keep on hand and mixes well with lemon and ginger margaritas and other spring/summer inspired concoctions.


Herbal and Fruity Easter Cocktail

Rosemary syrup:

1/2 cup caster sugar

1/2 cup water

2 sprigs rosemary, leaves stripped and stalks discarded

In a saucepan place water and sugar. Stir and bring to the boil. Turn down heat and allow to simmer for 3 minutes with lid on. Turn off heat and allow the mixture to steep for 5 more minutes before straining through a fine mesh strainer. Discard the rosemary leaves and allow the syrup to cool before transferring syrup to a sealed bottle or jar. The syrup will keep for a couple of weeks in an airtight jar, stored in a cool dark place.


1.5 oz Dry gin

1/2 cup of freshly squeezed pink grapefruit juice

1 oz rosemary syrup


Fresh rosemary sprig and pink grapefruit slice to garnish


In a shaker pour gin, grapefruit juice and rosemary syrup. Add a big scoop of ice and shake vigorously for 20 seconds, or until the shaker feels icy cold in your hands. Fill a tumbler with ice and pour cocktail from your shaker through a fine mesh strainer into your glass. Garnish with fresh rosemary and pink grapefruit slices.