Rosemary Blush

EFFEN Cucumber
Brunch
Citrusy

A pink martini - not as you know it. Crisp cucumber makes the perfect flavor backdrop for the green woody notes of rosemary and vermouth in our rosemary vodka cocktail.

Rosemary vodka cocktail with EFFEN Cucumber Vodka: fresh lemon juice, simple syrup and Lillet Rosé.

Ingredients

1.5 part EFFEN Cucumber Vodka

0.5 parts Fresh lemon juice

0.5 parts Simple syrup

0.5 parts Lillet Rose Vermouth

1 dash grapefruit bitters

1.5 oz EFFEN Cucumber Vodka

0.5 oz Fresh lemon juice

0.5 oz Simple syrup

0.5 oz Lillet Rose Vermouth

1 dash grapefruit bitters

45 ml EFFEN Cucumber Vodka

15 ml Fresh lemon juice

15 ml Simple syrup

15 ml Lillet Rose Vermouth

1 dash grapefruit bitters

How to make

STEP

Add all the ingredients into a mixing glass and shake

STEP

Strain into a chilled coupe or cocktail glass

STEP

Garnish with a sprig of fresh rosemary

Our rosemary vodka cocktail– the new-gen pink martini

Life’s best lived in technicolor; and here’s a rosemary cocktail that translates that ethos into liquid form. Pink and perfectly proportioned, it’s sublime at brunch and sensational at cocktail hour (or in the club). Infused with the flavor of vine-ripened cucumbers that typify our EFFEN Cucumber Vodka; it’s a crisp and cool, yet strikingly different rosemary drink. We’ve made sure of that.

A flush of blush

A hint of pink grapefruit bitters and a splash of Lillet Rose Vermouth lend it a soft, rosy hue and tangy verdant flavor. Aromatic accents of woody rosemary pack an invigorating flavor punch that give this rosemary cocktail recipe the edge. Think freshly-cut grass, orange blossom, jasmine and ripe giant grapefruits flourishing in a Miami garden. Our fresh take on a pink martini is a rosemary vodka cocktail that dares to standout.

Pro Tip

Simple Syrup

Syrup is a key base ingredient in many cocktails like this Rosemary Blush – and it’s really easy to make.

Method

Combine equal parts sugar and water in a small saucepan over a medium heat, stirring until the sugar is completely dissolved. Remove from the heat, let the syrup cool, and store refrigerated in an airtight container for up to 3 weeks.