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We stand at the precipice of brunch season, and, frankly, we’re ready to take the leap. Swing open the windows to the fresh start of a new season, make (or order) your best breakfast loves and toast new beginnings with the frothy sass of a blood orange martini. Cheers.
Blood Orange Martini
littlesugarsnaps.com
Rosemary Syrup
»» 1 oz. fresh rosemary
»» 4 ½ oz. sugar
»» 4 oz. water
Put the sugar and water into a small saucepan, and allow the sugar to dissolve over a medium heat. Add the rosemary sprigs, bring up to boiling, and remove from the heat. Cool completely, and strain to remove the rosemary. Store in an airtight container in the fridge for up to one month.
Martini
»» 2 blood oranges
»» 2 ½ oz. plus 1 tsp. gin
»» 4 tsp. rosemary syrup
»» 1 tsp. Campari
»» 1 egg white
»» Handful of ice
»» Spring of fresh rosemary for garnish
Put all of the ingredients, except the ice, into a cocktail shaker; shake vigorously for about a minute. Add the ice, and shake for a minute. Strain the liquid and egg white foam into two coupe glasses, and garnish with rosemary sprigs. Serve.
