Fox Photo Recipe

Cocktail

1. 1

   Prepare herb infusion

   In a mixing glass or cocktail shaker, add the rosemary leaves (strip leaves from 1 small sprig) and the sage leaves. Add the simple syrup (0.5 oz) and muddle gently 6–8 times to release essential oils. Do not over-muddle to the point of shredding the leaves — you want aromatic oils, not bitter green bits.

2. 2

   Build and chill

   Add the vodka (2 oz), orange liqueur (0.75 oz) and fresh lemon juice (0.75 oz) to the shaker with muddled herbs. Fill the shaker with ice (about 1 cup) and secure the lid.

3. 3

   Shake

   Shake vigorously for 12–18 seconds until the outside of the shaker is very cold and you see condensation. This both chills and lightly dilutes the cocktail, integrating the herb flavors.

4. 4

   Double-strain and serve

   Place 4 ice cubes in a rocks glass (or chill a coupe if serving up). Double-strain the shaken cocktail through a fine mesh strainer into the glass to remove bits of herb and small ice chips. If serving on the rocks, pour over the ice; if serving straight up, strain into a chilled coupe without ice.

5. 5

   Garnish

   Express a lemon twist over the drink to release oils, rub the peel briefly on the rim of the glass if desired, and drop it in or place a wheel on the rim. Slap the reserved rosemary sprig between your palms to bruise and release aroma, then rest it across the glass as a garnish. Optionally tuck a small sage leaf alongside the rosemary for additional aroma.

6. 6

   Optional variations

   For a brighter herb profile, substitute 1 sprig extra of rosemary or add an additional sage leaf. For lower sweetness, reduce simple syrup to 0.25 oz. To make a larger batch, maintain ratios (per serving: 2 oz vodka, 0.75 oz orange liqueur, 0.75 oz lemon, 0.5 oz syrup) and increase muddled herbs proportionally.