Happy second day of Spring to you my dear friends! I don’t know about you, but I’m ready to break out the hoover and start suckin’ up those dust bunnies and cobwebs that have taken up residence in my swimsuit and flip-flops and sunny mcShade-shades and start getting some sun!
FYI – There’s dust bunnies and cobwebs in my swimsuit because it’s been packed away in the back of a very messy, very disorganized closet in the furthest corners of my basement apartment. Not because my junk hasn’t seen any action in a while. I’ll tell ya – my junk is just fine and well taken care of, thank you very much.
What isn’t as well taken care of as I’d like though, is the Spring weather. Every time I think Spring has finally arrived in Toronto, we get bitch slapped with another polar vortex. I’d sure like to polar vortex these cold weather systems in the face with my fist but sadly, you can’t punch a cloud. Not very effectively anyhow.
This Winter DID bring me a very special treat though. Infused and gourmet sea salt from SaltWorks. I was lucky enough to receive a boat load of their products recently and while I’m not ordinarily a big fan of labelled food – I have to say, these were pretty blasted incredible. While their Fusion salts like the Black or White Truffle, Lime Fresco, Vermont Maple, Sriracha, and Vanilla Bean salts were totally drool worthy, it was the Chardonnary Oak Smoked Fleur de Sel (popped ’em like candy!) and Pacific NorthWest Snowflake Sea Salt (best salt I’ve ever tasted – texture and taste!) that blew me away.
Plus, SaltWorks is totally committed to educating people about not just their products but salt as a whole! From the history of salt to the many benefits and uses of natural, unrefined salt to the different types of salt and where they originate from, to all kinds of other super useful culinary conscious stuff – they’re all about good quality, totally natural, unprocessed salt. And since I put salt on literally everything I cook (and you should too – hello, flavor!) I can totally get down with them. In fact, I did!
In the coming weeks you’ll see a few different recipes that were inspired by SaltWorks Sea Salt the first of which, is liquid. Obviously. With gin. Because that’s just how I roll, yo!
I give you – the Blood Orange Rosemary Gin Fizz. My version of the Classic Gin Fizz. It’s a celebration of the seasons – or the lackthereof – between Winter and Spring featuring the best that’s been (Blood Oranges) and of what’s to come (Rosemary). And let me tell you – there’s a crap ton of rosemary in this drink. But not too much – I’ve been making them every day this week. For reals.
Rosemary Blood Orange Gin Fizz
Yield 2 drinks
For the Drink:
- 4 Oz. Good Quality Gin
- 1.5 Oz. Rosemary Simple Syrup (recipe below)
- Juice of 2 Blood Oranges
- 11/2 to 2 C Soda Water
- Splash of Ginger Beer
- Ice Cubes
- 1/2 C Salt Works Spanish Rosemary Sea Salt
- 2 2" Sprigs of Fresh Rosemary
- 2 Half Moon Slices of Blood Orange
For the Rosemary Simple Syrup:
- 1 C Water
- 1/2 C Raw Cane Sugar
- 1 Sprig Fresh Rosemary
- Prepare the simple syrup as far in advance as possible so it has time to cool. Put all ingredients for syrup in a pot. Bring to a boil, remove from the heat and stir to dissolve the sugar. Allow to steep 10 - 20 minutes. Remove the rosemary and discard. Cool and refrigerate until ready to use. Will keep for 2 weeks in the fridge.
- When thirsty: Prep the garnish first. Place sea salt in a shallow bowl. Run one of the blood oranges around the top of your serving glasses and dip in the salt. Shake off excess. Spear the blood oranges with the rosemary sprigs and set aside.
- Then, dump all the ingredients for the drink into a shaker or large mason jar, in the order they're listed, save for the soda water; You don't want to add ice cubes too soon or the gin will melt them and you'll end up with a watered down drink. Cover, shake your booty (and preferably the drink mix too) for about 15 seconds. Strain into two prepared glasses, top off with the soda water, balance speared rosemary sprigs on the side of the glass. Serve.
- Drink your face off.
What’s your bevy of choice? Ever use rosemary in a cocktail? How do you feel about flavored salts? Any flavor pairing tips? How’s the status of your, um.. “swimsuit”?
Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. All opinions and information is entirely accurate and a reflection of my true experience and was not influenced, in any way, by the above mentioned products.