Rosemary Grapefruit Tonic Recipe

Make sure the tea is brewed strong and fully chilled ahead of time (use 1 tea bag or 1 tsp loose black tea per 6 fl oz, steeped 4–5 minutes, cooled). Measure and combine 1 cup fresh grapefruit juice, 1/2 cup fresh pineapple juice and 1 cup cold strong black tea into a large mixing pitcher.

Stir the juices and tea until uniform. Add 1 tsp fresh lime juice and 2 tbs simple syrup; stir again and taste. Adjust sweetness by adding up to 1 additional teaspoon simple syrup if you prefer a sweeter tonic.

Quick rosemary infusion

Lightly bruise 3 of the rosemary sprigs by gently clap/roll between your palms to release oils. Add the bruised sprigs to the pitcher with the juice mixture and let steep in the refrigerator for 15–20 minutes to infuse a bright herbal note without becoming piney.

After 15–20 minutes taste the infusion. If the rosemary is pronounced enough for your liking, remove and discard the sprigs. If you want a stronger rosemary note, steep up to an additional 10 minutes but check every 5 minutes to avoid bitterness.

Fill two tall glasses with about 1 cup ice each (roughly 1 cup per glass). Divide the infused juice/tea mixture between the two glasses, pouring slowly over the ice (about 3/4 cup per glass).

Top each glass with 6 fl oz Fever-Tree Ginger Beer (total 12 fl oz). Stir gently once to combine, taking care not to over-agitate the fizz.

Garnish each glass with 1 thin grapefruit slice and 1 rosemary sprig. Optionally slap the rosemary sprig between your hands before garnishing to boost the aroma.

Serve immediately while fizzy and cold.