Shake off those work-day vibes with a little somethin’-somethin’ from our rosemary-infused TGIF list below. And as we always say, it’s Happy Hour somewhere…
Grapefruit and Rosemary Cocktail via Domaine
¼ cup crushed ice
1 tablespoon fresh rosemary
1 (¼-inch-thick) slice grapefruit
1½ ounces vodka
4 ounces seltzer water
Garnish: grapefruit slices and rosemary sprigs
1. In a cocktail shaker, muddle together ice and rosemary. Add grapefruit slice, and muddle again.
2. Pour vodka and seltzer water over muddled grapefruit mixture. Strain into a glass. Serve with ice, if desired. Garnish with a grapefruit slice and a rosemary sprig, if desired.
Rosemary Tangerine Cooler via Bon Appetit
2 tablespoons raw sugar plus more
4 tangerines, halved crosswise
16 rosemary sprigs, divided
2 cups white rum
Heat a cast-iron skillet or griddle over high heat, or on a grill grate. Pour some raw sugar into a small plate. Dip cut sides of tangerines into sugar. Scatter 8 rosemary sprigs in skillet; add tangerines, cut side down. Cook until sugar caramelizes, about 2 minutes. Let cool.
Quarter tangerines; discard rosemary. Place tangerines in a pitcher, add 2 Tbsp. raw sugar, and muddle to release juices. Add rum and 6 cups ice; stir until pitcher is frosty. Divide among glasses; garnish with remaining 8 rosemary sprigs.
Strawberry-Rosemary Prosecco Cocktail via Alabama Chanin
1 bottle Prosecco
2 cups pureed strawberries
1 cup watermelon juice
Orange bitters, to taste
Blueberries for garnish
Rosemary sprigs for skewer
1. Blend strawberries on medium speed in a blender until pureed.
2. Open the Prosecco and let stand in ice bucket for five minutes.
3. In a pitcher, pour pureed strawberries, watermelon juice, and bottle of Prosecco. Stir gently to combine.
4. Serve and garnish with fresh blueberries on a rosemary skewer. For the skewer, use a rosemary stem with the bottom leaves removed.
Rosemary-Citrus Cocktail by Martha Stewart Weddings
1/2 cup sugar
1 large rosemary sprig
1 cup fresh lemon juice (from about 12 lemons)
3 cups London dry gin
1 cup orange juice
Orange slices, for garnish
Rosemary sprigs, for garnish
1. Bring sugar and 1/2 cup water to a boil in a saucepan. Cook, stirring, until sugar dissolves. Remove from heat. Add rosemary sprig and let steep for 2 hours; remove sprig. Refrigerate simple syrup up to 2 weeks.
2. Combine lemon juice, gin, orange juice, and simple syrup in a punch bowl. Garnish bowl and glasses with orange slices and rosemary sprigs, if desired. Add ice cubes as needed to keep chilled.
Olive-Rosemary Martini via Martha Stewart Living
2 ounces gin
2 teaspoons dry vermouth
1 rosemary sprig
To make, shake 2 ounces gin and 2 teaspoons dry vermouth with crushed ice; strain into a stemmed glass. Strip leaves from bottom 2 inches of a rosemary sprig, skewer through pitted olives, and add to the drink.