Photo by Chris Granger

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one cocktail

  • ½ ounce rosemary syrup
  • 2 ounces ruby red grapefruit juice
  • 1 ½ ounces vodka
  • 3 ounces soda water
  • Garnish: rosemary sprig

At home: Put rosemary syrup into a TSA-approved plastic container. Place container and rosemary sprigs in a quart-sized, resealable plastic bag. At the airport: After passing through security, buy a ruby red grapefruit juice. Look for one with no added sugar or other ingredients.

On the plane: Order a vodka with a splash of soda water. To this, add rosemary syrup and grapefruit juice and stir. Smack rosemary sprig between your hands to release the aromatic oils and place in drink.

Rosemary Syrup:

  • 1 cup sugar
  • 1 cup water
  • 3 rosemary sprigs

In a small saucepan, combine sugar and water and bring to a boil, stirring occasionally. Add rosemary, cover, and remove from heat. Let cool to room temperature, strain, and store in a lidded container for up to 3 weeks. Use extra in other cocktails after your trip, or to dress up a winter citrus fruit salad.

  • Recipe by Jerry Slater, co-author of the Southern Foodways Alliance Guide to Cocktails

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