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Libations for All Occasions: Rosemary-Grapefruit Gin Cocktail

Is anyone else a sucker for a floral touch to their libation? A sprig of lavender or rosemary that ties in something fruity, tangy, or all of the above is guaranteed to be ordered by me and—once they glimpse it—the rest of my brunch party. So I had to try the Rosemary-Grapefruit Gin Cocktail I recently came across. Then, as you might have guessed, I had to write about it.

Foodservice members, please consider adding this to your offerings for any patron that crosses your threshold. Retailers, if you don’t already have gin in your produce section or rosemary and grapefruit baskets in the liquor aisle, I highly recommend some rearranging. And if you have the means, maybe a tasting table for the gin-wary. It’s one potent spirit, but the grapefruit juice (preferably freshly-squeezed but bottled will do in a pinch) makes this one smooth beverage to sip as we start looking ahead to days outdoors.

The recipe is perfect for all generations looking to turn their kitchens into the Pinterest boards and Instagram posts they follow. It includes fresh, picturesque ingredients and challenges consumers or mixologists to make their own syrup.

Bottom line, both literally and figuratively, it’s fun and it encourages cross-merchandising.

Whether you’re helping your shoppers broaden their bartending abilities in time for party season, or looking for something new to produce and floral-up your menu, this is a concoction we’ll all want to clink our glasses to. Cheers!

 


  • 5 oz freshly-squeezed grapefruit juice
  • 5 oz dry gin
  • ¾ cup sugar
  • ¾ cup water
  • ¼ cup snipped rosemary
  • Ice
  • Servings: 2 cocktails

  1.  In a small saucepan, bring the sugar and water to a boil over medium-high heat, stirring occasionally. Add the rosemary and cook 1 minute. Remove from heat and let cool. Strain syrup through a fine-mesh sieve into a bowl.
  2. Fill a cocktail shaker three-fourths full with ice. Add grapefruit juice, gin, and ¾ oz (1 ½ tbsp) rosemary syrup. Shake 10-15 seconds. Strain into glasses. If desired, serve with rosemary sprigs.