Ruby Gin Spritz
1.5 oz Gin (we prefer using a new-world style gin here - one that’s less juniper-heavy with a lot of aromatics)
.25 oz Aperol or Campari, or your favorite (preferably red!) bitter aperitivo - we used a really lovely ginger-tinged variety from the small-batch producer, Capitoline
- .5 oz. Cranberry-Rosemary Syrup*
- .5 oz Fresh Lemon Juice
- Splash of Soda Water
Shake the gin, Aperol, cranberry-rosemary syrup, and lemon juice in a shaker with ice. Strain over a rocks glass filled with ice and top with a splash of soda water. Garnish with a sprig of rosemary.
*To make Cranberry-Rosemary Syrup heat 1 cup of water, 1 cup of sugar, ½ cup fresh cranberries, and 2 sprigs fresh rosemary in a small saucepan and bring to a simmer - the cranberries should just be beginning to soften and split. Once it starts to simmer, remove from the heat and let everything steep together until the mixture is cooled completely. Strain out the cranberries and rosemary. The syrup can be stored in the refrigerator for up to a week.