Ingredients:
- 1/2 cup (120ml) Water (for syrup)
- 1/2 cup (100g) Granulated Sugar (for syrup)
- 2 sprigs Fresh Rosemary (about 3 inches long, for syrup)
- 1/4 cup (35g) Fresh or Frozen Cranberries (for ice)
- 2 oz (60ml) Premium London Dry Gin (per serving)
- 1 oz (30ml) Rosemary Simple Syrup (per serving)
- 4 oz (120ml) Premium Tonic Water, chilled (per serving)
- Garnish: Thin slice of dehydrated lime or a fresh lime wheel
- Garnish: One small fresh rosemary sprig
Instructions:
- Stage 1: Preparing the Rosemary Simple Syrup. Combine water and sugar in a small saucepan. Heat gently, stirring until sugar is completely dissolved. Remove from heat and add the rosemary sprigs. Allow the mixture to steep for 30 minutes. Strain the syrup into a clean jar, discarding the rosemary, and chill thoroughly.
- Stage 2: Making the Festive Ice Cubes. Place 3-4 cranberries into each compartment of an ice cube tray. Carefully pour the chilled Rosemary Simple Syrup over the cranberries, filling each cavity about halfway. Freeze until solid (about 2 hours). Top off the remaining half of the tray with plain water and freeze completely.
- Stage 3: Assembling the Frostbite G&T. Chill your serving highball or Copa glasses thoroughly. In the chilled glass, combine the measured Gin and 1 oz of chilled Rosemary Simple Syrup.
- Gently add 3-4 of the prepared Rosemary-Cranberry Ice Cubes. Slowly top the mixture with the very cold Tonic Water. Stir once, very gently, to incorporate the ingredients without losing fizz.
- Garnish with a fresh rosemary sprig (gently clapped between your hands to release aroma) and the lime slice. Serve immediately.