- 200g caster sugar
- A large thumb of ginger
- A handful of rosemary
- 1 lemon
- 200ml gin
- 750ml bottle of prosecco
Prep: 15 mins + chilling | Cook: 5 mins
1. Make your ginger and rosemary syrup. Pour 200g sugar into a small pan and add 200ml cold water. Thinly slice the ginger (no need to peel) and scatter into the pan. Add the sprigs of rosemary. Peel in the lemon zest. Pop the pan onto a low heat and slowly bring to the boil, stirring occasionally. Once the syrup is boiling, remove the pan from the heat and cover with a lid. Set aside to cool, then transfer into a bowl or jar. This syrup will keep in the fridge for up to 1 week.
2. To serve the cocktail, add a few ice cubes to 6-8 small tumbler glasses. Pour 2 tbsp ginger syrup into each glass. Top up each with 25ml gin, then fill the rest of the glass with chilled prosecco. Briefly stir together and have a taste. Add more of the syrup for a sweeter cocktail. Serve with sprigs of rosemary to garnish.