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Rosemary Grapefruit Gin Fizz Recipe

Rosemary Grapefruit Gin Fizz Recipe

By What’s Baking

A vibrant, aromatic fizz that balances the piney notes of rosemary with bright grapefruit and juniper-forward gin, all lifted by a refreshing effervescent finish.
Difficulty:
Intermediate
Prep Time:
15 mins
Cook Time:
Serves:
1 cocktail
A tall, crystal-clear highball glass capturing the gradient sunset hues of the Rosemary Grapefruit Gin Fizz - pale pink at the bottom transitioning to clear at the top with a frothy white cap. Illuminated by natural window light that highlights the beads of condensation on the glass, while a sprig of fresh rosemary stands tall as a garnish alongside a perfectly cut grapefruit wedge perched on the rim. Ice cubes are visible through the glass, creating beautiful refraction patterns. The drink sits atop a marble bar counter with copper bar tools slightly blurred in the background, suggesting craftsmanship and attention to detail.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">50ml gin</li> <li class="ingredients-single-item">60ml fresh pink grapefruit juice</li> <li class="ingredients-single-item">20ml rosemary syrup (see below)</li> <li class="ingredients-single-item">15ml fresh lemon juice</li> <li class="ingredients-single-item">1 egg white (or 30ml aquafaba for vegan option)</li> <li class="ingredients-single-item">60ml soda water</li> <li class="ingredients-single-item">Sprig of rosemary and grapefruit wedge for garnish</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Cocktail shaker</li> <li class="equipment-single-item">Hawthorne strainer</li> <li class="equipment-single-item">Fine mesh strainer</li> <li class="equipment-single-item">Jigger</li> <li class="equipment-single-item">Highball glass</li> <li class="equipment-single-item">Bar spoon</li> <li class="equipment-single-item">Citrus juicer</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Prepare the rosemary syrup by combining 100ml water and 100ml sugar in a small saucepan. Add 3-4 sprigs of fresh rosemary, bring to a simmer, then remove from heat and let steep for 10 minutes. Strain and cool completely before using. The syrup will keep refrigerated for up to 2 weeks. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Chill your highball glass by filling it with ice water and set aside while preparing the cocktail. A properly chilled glass will help maintain the drink's temperature and effervescence. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the gin, fresh grapefruit juice, rosemary syrup, lemon juice, and egg white to your cocktail shaker. Perform a "dry shake" (without ice) for about 15 seconds to properly emulsify the egg white - this creates that luxurious, silky foam texture that makes fizzes special. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add ice to your shaker and shake again vigorously for 12-15 seconds. This second shake properly chills the cocktail while creating additional aeration in the egg white foam. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Empty the ice water from your glass, then double-strain the cocktail through both strainers into the chilled highball glass, pouring slowly to maintain the foam separation. Leave about 2cm space at the top for soda. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Slowly pour the soda water down the inside of the glass using a bar spoon to gently lift and float it on top of the cocktail without disrupting the foam layer significantly. The carbonation will create a beautiful textural contrast. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Garnish with a fresh rosemary sprig (gently slap it between your palms first to release oils) and a grapefruit wedge on the rim of the glass. The aromatic oils from the rosemary will enhance the drinking experience with each sip. </li> </ol>

Chef’s Notes

A few helpful details for making this recipe.

Can I make this gin fizz without egg white?

Absolutely! For those with egg allergies or following a vegan diet, substitute the egg white with 30ml of aquafaba (the liquid from canned chickpeas). Aquafaba creates a similar foam texture and mouthfeel without affecting the flavour of your cocktail.

What's the best gin to use for a herbal cocktail with grapefruit?

For cocktails combining herbal notes and citrus, choose a gin with prominent juniper and botanical character. London Dry gins like Tanqueray or Botanist work brilliantly, while gins with lighter citrus notes like Hendrick's or Bombay Sapphire also complement the rosemary and grapefruit beautifully.

Why is a dry shake important when making fizz cocktails?

Dry shaking (shaking ingredients without ice first) is crucial for properly emulsifying the egg white or aquafaba to create that signature silky foam top. This technique allows proteins to unfold and trap air before being chilled, resulting in a more stable, luxurious texture that defines a proper fizz cocktail.

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