Perro De Romero Recipe
vodka, grapefruit, rosemary syrup, soda water
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Ingredients
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Rosemary Syrup & Prep
Cocktail
Method
Rosemary Syrup & Prep
- 1
Make simple rosemary syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add 2 fresh rosemary sprigs. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Once dissolved, lower heat and simmer gently for 2 minutes to infuse. Remove from heat, cover, and let steep for 30 minutes (or longer for stronger rosemary flavor). Strain out rosemary and transfer syrup to a clean container. Chill in the fridge. This yields roughly 1 cup of syrup.
- 2
Prep grapefruit
Juice fresh grapefruit to obtain at least 4 oz of juice. Reserve 1 oz for the cocktail and 3 oz for other uses or additional cocktails. Cut a wedge or peel a twist for garnish. Reserve 1 rosemary sprig for garnish and 1 sprig to use in the syrup if you did not already use all.
Cocktail Assembly
- 3
- 4
In a cocktail shaker, add 2 oz vodka, 1 oz fresh grapefruit juice, and 0.75 oz chilled rosemary syrup. Fill the shaker with ice and shake vigorously for 10–12 seconds until well chilled.
- 5
Strain the mixture into the prepared glass over fresh ice, leaving about 1–1.5 inches of headspace.
- 6
Top with about 3 oz soda water (adjust to taste). Gently stir once or twice to combine, taking care not to overly flatten the soda.
- 7
Garnish with a fresh rosemary sprig and a grapefruit wedge or twist. Optionally, slap the rosemary between your palms before garnishing to release aromatics.
- 8
Serve immediately. The recipe yields one cocktail.