Rosemary Yuzu Gin Fizz |Cooking With Amanda

Two things that inevitably speak to me of winter are citrus and evergreens. I know that winter is still a couple of days away, but when you wake up daily to find everything outside of your front door covered in soft white frost, it kind of puts you in the mindset a little bit early. Therefore, it just feels timely to sip this this winter-inspired fizzy gin cocktail featuring the flavors of yuzu (a citrus fruit) and rosemary (an evergreen).

I recently tried a bottle of Yuzu Liqueur (made by iichiko Bar Liqueur) for the first time, and thought that the lightly sweetened citrus liqueur would be perfect in cocktails of all sorts for the holiday season. The fresh, piney scent of rosemary seemed like a natural accompaniment to the base yuzu citrus flavor, and combined, they just beckoned for the addition of a botanical gin.

The only thing that could possibly round out this cocktail is bubbles! If citrus and evergreens say winter, then fizz definitely says festive—and we all need a festive cocktail or two up our sleeve during the holiday season.

If you can hunt down a bottle of Vintage 2012 Citadelle Reserve Gin, I recommend using it to mix up this cocktail all winter long. One of the 22 botanicals used that year was yuzu, and that along with the rounded, mellow flavor makes this cocktail taste even better. But don't worry, if you can't find it, your favorite gin will work.

Looking for a few more festive cocktail options to keep up your sleeve for your winter holiday gatherings? Bring on the bubbles with a Spiced Persimmon-Bourbon Fizz, a Sparkling Pomegranate Margarita or a Gin and Ginger Fizz. And while you're planning that gathering, might I suggest adding a round of Baked Brie with Chardonnay Raisins to festivities? After all, you're going to need some appetizers to accompany those cocktails!

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Rosemary Yuzu Gin Fizz Recipe

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Ingredients

1 small sprig fresh rosemary, plus more to garnish
3 ounces gin
2 ounces yuzu liqueur
club soda
ice cubes

Directions

Place the sprig of rosemary in the bottom of a cocktail shaker and use a muddler or wooden spoon to mash and bash it a few times to release the oils. If your rosemary doesn't seem to be releasing its oils, add a small splash of club soda to the bottom of the shaker with it.
Add a few ice cubes, then the gin and yuzu liqueur; put on the lid and shake until cold.
Strain into two tall cocktail glasses over ice and fill to the top with club soda.
Garnish with another small sprig of rosemary.

Notes

Fresh yuzu isn't the most readily available fruit out there, but if you happen to have one, squeeze the juice from one into the bottom of the shaker with the rosemary when you're muddling - it will add a bright and somewhat sour citrus burst to this cocktail.