MIXOLOGY

Rosemarino

recipe by MAGGIE LACEY photo by ELIZABETH GELINEAU

MAKES 1 COCKTAIL

Beautiful dried citrus wheels inspired this tart fall cocktail that is balanced by savory, woody rosemary and just a hint of sea salt. The bold color and crisp bite will brighten up any holiday gathering. And – a welcome bonus – it is easy to make.

2 ounces fresh ruby red grapefruit juice 1 1/2 ounces vodka 1/2 small lemon, juiced 1/4 ounce agave syrup 2 small sprigs of rosemary dash of sea salt dried grapefruit wheel, for garnish

1. Fill a small cocktail shaker with ice. Pour in the grapefruit juice, vodka, lemon juice and agave. Gently crush one rosemary sprig between your fingers and add to the shaker along with a dash of salt. Put on the lid and shake vigorously for about 20 seconds. Strain into a martini glass and garnish with a dried grapefruit wheel and remaining sprig of rosemary. Serve immediately.

Dehydrated grapefruit slices by Pink House Alchemy, $21 PROVISION, 100 N SECTION ST., FAIRHOPE, 251-850-5004

Hint: They sell dried lemons, limes and oranges, too! The cocktail possibilities are endless.