CAPETOWN COLLINS

My plan for the the day was to clean out the toy closet - but when a friend invited us over for a play date I jumped at the chance to leave the clutter behind for a while. I had been wanting to try this cocktail recipe, and I couldn't think of a better place than in her gorgeous backyard. I loved the refreshing combination of the tea and gin, and the subtle rosemary flavor brought it all together beautifully.

CAPETOWN COLLINS

1 cup water

1/2 cup sugar

6 large fresh rosemary sprigs, divided

1 rooibos tea bag 

1 cup gin, divided

4 teaspoons fresh lemon juice, divided

ice cubes

Bring the water, sugar, and 2 rosemary sprigs to boil in a medium saucepan, stirring to dissolve sugar.

Reduce heat to low, and simmer until syrup measures generous 1 cup, about 5 minutes. Add rooibos tea, boil in syrup for 10 minutes. Remove tea bag.

Mix half of rooibos syrup, 1/2 cup gin, and 2 tablespoons lemon juice in cocktail shaker filled with ice cubes. Shake well, then strain into 2 ice-filled collins glasses. Repeat with remaining syrup, gin and lemon juice. 

Garnish drinks with rosemary sprigs and serve.
Enjoy!

Recipe adapted from Bon Appetit, May 2008
www.bonappetit.com