Victoria's Capetown Collins
Rooibos syrup:
- 1 c. water
- 1/2 c. sugar
- 1 Tbsp. dried rosemary
- 1 1/2 tsp. rooibos
Bring water, sugar, and rosemary to boil, stirring to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Add rooibos and let steep for 1 hour. Strain through fine mesh strainer.
- 2 oz. rooibos syrup
- 2 oz. gin
- 1/2 oz. lemon juice or lime juice
Shake well with ice, then strain into an ice-filled Collins glass (the tall and skinny one).
Recipe from “No 9 Park” restaurant in Boston, via Victoria’s cocktail party.