Skinny Rosemary Grapefruit Cocktails

TGIF! Happy hour awaits, no? Last weekend I was feeling very inspired by the warm weather here in Maryland and decided to mix up a few, tasty cocktails. I'm usually a wine or a champagne drinker when Sam and I go out but, I also love to step outside of my comfort zone and try a fancy cocktail combo on the menu from time to time. I've found that I'm specifically drawn to mixed drinks that incorporate fresh herbs and squeezed juice. So, I decided to create my very own cocktail to enjoy at home using all of the flavors that I know I enjoy. 

When I created the rosemary simple syrup for this cocktail, I immediately became enamored with the unique taste. So, forewarning, this will not be the last you'll see of this specific technique and/or recipe. It is so easy to make and truly elevates the cocktail and allows you to taste the fresh herbs in every sip. If we're being honest, it's only fair that you know that I have an entire Tupperware container filled with this rosemary simple syrup in my fridge right now. It's for, I don't know, a snack? 

Makes 2 Cocktails

  • 2 Shots (3 oz.) SkinnyGirl Margarita
  • 1 Shot (1.5 oz.) St. Germain Liqueur 
  • Juice of 1/2 Ruby Red Grapefruit
  • 1 Shot (1.5 oz.) Rosemary Simple Syrup (recipe below)
  • 1 Lemon
  • 2 Tbs. Himalayan Sea Salt
  • Sprigs of Fresh Rosemary, for garnish

How to: 

  1. Pour sea salt on a flat plate. Spread evenly. 
  2. Slice lemon into wedges, use juice to rim the top of each glass. Dip each glass in sea salt to coat. 
  3. Add handful of ice cubes to cocktail shaker. 
  4. Pour Skinnygirl Margarita, St. Germain Liqueur, grapefruit juice, and rosemary simple syrup over ice into cocktail shaker. 
  5. Secure lid of cocktail shaker. Shake 5-10 times before removing lid and straining into cocktail glasses. 
  6. Add a sprig of fresh rosemary to each cocktail for garnish. Serve immediately. 

Rosemary Simple Syrup: In a small saucepan, combine 1 cup sugar and 1 cup water. Cook over medium-high heat, stirring constantly, until the sugar is dissolved. When the syrup starts to boil, lower the heat to maintain a simmer. Gently roll 5 sprigs of fresh rosemary between your hands to release the aromatic oils, then add it to the syrup. Cook, stirring occasionally, for 10 minutes. Let cool to room temperature, then remove the rosemary sprigs and strain the syrup if need be. Stored in a covered container in the refrigerator, the syrup will keep for about 2 weeks.


How did your Skinny Rosemary Grapefruit Cocktails turn out? Tag me/let me know via Instagram or Facebook. 

xo Anna Elizabeth