Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Syrup
Cocktail
To serve
Utensils
1 glass, approx. 250 ml
How it's done
Syrup
Add the water, sugar and rosemary to a pan, bring to the boil, simmer for approx. 10 mins. until reduced to a syrup (yields approx. 150 ml). Allow the syrup to cool, remove the rosemary.
Cocktail
Add ice cubes to the glass. Pour in the Lillet, lemon juice, tonic water and 2 tbsp of the syrup, mix. Set aside the remaining syrup (see tip).
To serve
Thread the pear slices onto the skewer, use to decorate the cocktail.
| Tip: | There should be enough rosemary syrup to make approx. 4 drinks. Bring the remaining syrup to the boil once more, pour into a clean, warmed bottle (approx. 100 ml) while still boiling hot, seal immediately. Storage: Will keep in a cool, dark place for approx. 2 months. Once opened, keep the bottle in the fridge and consume the syrup quickly. |
|---|---|
| Note: | The cocktail can also be measured using a tablespoon or teaspoon. 1½ cl is equivalent to 1 tbsp and ½ cl is equivalent to 1 tsp. |
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