This Rosemary + Meyer Lemon Gin Fizz cocktail from The Kitchn is just right for autumn in New York. It may be our favorite time of the year. The city has quieted and evenings are cool, but days are still warm + sunny enough for this gin fizz recipe’s crisp flavors to hit the spot on a Saturday afternoon.
Read on for The Kitchn’s Rosemary + Meyer Lemon Gin Fizz cocktail recipe, and click here for a chance to WIN a signed copy of their new cookbook and $2000 for a kitchen makeover!
Rosemary + Meyer Lemon Gin Fizz
2 ounces gin
1 ounce Meyer lemon juice
1 ounce Rosemary Meyer Lemon Simple Syrup (recipe follows)
6 drops Brooklyn Hemispherical Bitters Meyer Lemon Bitters
2 to 3 ounces tonic water
4-inch rosemary sprig, to garnish
Shake the gin, lemon juice, simple syrup, and bitters over ice. Strain into a highball glass filled with ice and top with tonic water. Garnish with a rosemary sprig in the glass.
Rosemary + Meyer Lemon Simple Syrup
2 Meyer lemons
6 tablespoons water
3/4 cup sugar
2 large rosemary sprigs
1. Peel the lemons and place the peels in a small saucepan.
2. Juice the lemons; they should yield about 6 tablespoons of juice.
3. Mix the juice, water, and sugar in the saucepan and heat just until the sugar dissolves. Turn off the heat, add the rosemary, and cover the pan.
4. Steep for 1 hour then strain out the rosemary and lemon peel and refrigerate in a covered container for up to 1 month.