Savoury gin cocktailBy Chatelaine
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- 1 oz cognac or brandy
- 1 oz gin
- 1 tbsp lemon juice
- 1 tbsp asparagus pickle brine
- 2 cups ice
- 2 sprigs rosemary
- pickled asparagus
- COMBINE cognac or brandy with gin, lemon juice, pickle brine and simple syrup in a cocktail shaker with ice. Add rosemary and shake vigorously for 10 sec. Strain into a rocks glass. Garnish with a pickled asparagus and a second sprig of rosemary.
- How to make simple syrup: Boil 1 cup sugar with 1 cup water in a small pot until sugar dissolves. Cool and refrigerate for up to 1 month. (Makes 1 1/2 cups.)