This cocktail was born out of my frustration with brunch cocktails. Tired of the old mimosa, bloody mary thing, I decided to make a great alternative to the usual suspects. I was really in the mood for something with grapefruit that had a bit more complexity to it than the standard greyhound-type drink. I had some rosemary simple syrup and fresh rosemary on hand which made this choice pretty simple.

This drink is sweet, sour and herbaceous. It covers all the flavor profiles I usually like in my cocktails. I hope you'll enjoy it as much as I did, and who knows, maybe some brunch spots will change things up a bit too. Cheers!

Ruby Woo Cocktail

3 oz Fresh Pink Grapefruit Juice

1 1/2 oz Hendrick's Gin

1/2 oz Rosemary Simple Syrup *

First, sugar the rim of your cocktail glass by rimming the glass with grapefruit juice and dipping it in a mix of superfine sugar and finely chopped rosemary. In a cocktail shaker or tin, shake all ingredients with ice. Strain into a chilled cocktail glass and garnish with a sprig of fresh rosemary.

* To make the simple syrup, combine 1 cup water, 1 cup sugar and several sprigs of rosemary in a saucepan. Bring to a boil, then simmer for 2 minutes. Let rest until cooled and strain out rosemary sprigs. Transfer to a container and keep refrigerated for up to 1 month.