Trailside 75 Recipe

Make syrup

Combine 0.75 cups granulated sugar and 0.75 cups water in a small saucepan. Add 4 fresh rosemary sprigs. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer for 2 minutes to infuse, then remove from heat. Let the rosemary steep as the syrup cools to room temperature (30–45 minutes) for stronger flavor.

Strain syrup through a fine mesh sieve to remove rosemary. Transfer syrup to a clean jar, refrigerate. Syrup keeps refrigerated for up to 2 weeks.

Chill glass

Place a coupe or flute in the freezer for several minutes or fill with ice and water to chill while preparing the cocktail.

Shake gin, lemon, syrup

In a cocktail shaker, add 1.5 oz Empress Indigo Gin, 0.75 oz fresh lemon juice, 0.5 oz rosemary syrup, and enough ice to nearly fill the shaker (about 6 cubes). Cap and shake vigorously for 10–12 seconds until well chilled.

Fine strain

Discard ice/water from the chilled glass if used. Double-strain the shaken mixture (using both the shaker strainer and a fine mesh sieve) into the chilled coupe or into a champagne flute, leaving about 0.25–0.5 inch headspace for the sparkling wine.

Top with Champagne

Gently top the cocktail with 3 oz well-chilled brut Champagne. Pour slowly down the side of the glass to preserve effervescence and avoid overflow. If using a flute, pour carefully to avoid excessive foam.

Garnish and serve

Express a lemon twist over the drink to release oils, wipe the twist around the rim and drop it in. Gently slap a small rosemary sprig between your palms to release aroma and float or rest it on the rim. Serve immediately.