Rosemary Blue
A sophisticated and visually stunning twist on the classic Gin & Tonic. This recipe combines premium Bombay Sapphire gin with the vibrant citrus notes of Blue Curacao. The drink is elevated by a fresh rosemary infusion and a touch of lemon, served in a balloon glass to maximize the aromatic experience.
What it tastes like
The aroma is dominated by fresh pine from the rosemary sprig and the botanical profile of the gin. On the palate, the sweet orange of the blue curacao balances the dry bitterness of the tonic and the sharp lemon acidity. The mouthfeel is crisp and effervescent with a clean, herbal finish.
Flavour profile
Ingredients
- Bombay Sapphire Gin50 ml
- Blue Curacao15 ml
- Fever-Tree Light Tonic Water100 ml
- Rosemary1 ml
- Lemon1 wedge
Preparation
- 1
Add the Bombay Sapphire Gin, Blue Curacao, rosemary sprig, and a gently squeezed lemon wedge directly into a balloon glass.
- 2
Swirl the glass well to combine the spirits and release the oils from the rosemary.
- 3
Fill the glass generously with cubed ice.
- 4
Top with the Fever-Tree Light Tonic Water.
- 5
Gently fold the mixture with a bar spoon to combine the ingredients without flattening the carbonation.
Substitutions
- Blue CuracaoTriple Sec — This keeps the orange flavor but removes the bright blue color.
- Fever-Tree Light Tonic WaterMediterranean Tonic — This adds herbal notes that complement the rosemary and gin.
- RosemaryThyme — Thyme provides a softer, more floral herbal note instead of the intense pine of rosemary.
- LemonGrapefruit — Grapefruit adds a more bitter citrus profile that pairs well with the quinine in the tonic.
Variations
Rosemary Purple
Use Creme de Violette instead of Blue Curacao for a floral profile and a deep lavender color.
Blueberry Rosemary
Muddle a few blueberries before adding the gin to add a dark berry sweetness and a deeper indigo hue.