Rosemary-Grapefruit Moscow Mule

Fresh grapefruit with a hint of rosemary shines in this easy ginger beer and vodka cocktail recipe. With only a few ingredients and a rosemary simple syrup, this grapefruit cocktail is quick to pull together and is so refreshing! vegan + gluten free

Course Cocktail, Happy Hour

Cuisine American

Keyword Ginger Beer Cocktail Recipe, Grapefruit Juice and Vodka, Grapefruit Moscow Mule, Moscow Mule, Rosemary Simple Syrup Recipe

Total Time 15

Servings Serving

Author Traci York

Ingredients

For the Rosemary Simple Syrup:

1/4 C (55g) Cane Sugar
1/4 C (55g) Water
2-3 Sprigs of Fresh Rosemary cut to fit into pot

For the Cocktail:

1/4 oz (7g) Rosemary Simple Syrup adjust to taste after topping with ginger beer
1/2 Lime cut into quarters
2 Sprigs of Fresh Rosemary cut to fit into the shaker or mixer
2 oz (57g) Fresh Grapefruit Juice
2 oz (57g) Vodka Titos is gluten free, if needed
Crushed Ice
Ginger Beer to top, I like Fever Tree, it's gluten free

Instructions

For the Rosemary Simple Syrup:

In a small sauce pot, bring the sugar and water to a boil and swirl the pot a few times until the sugar completely dissolves. Remove from heat. Add the rosemary sprigs to the sugar mixture, and place a lid on the sauce pot. Steep for 10 minutes. Remove lid, strain to remove the rosemary and store in a lidded container in the refrigerator for up to two weeks. Chill before using in cocktail (to speed this process, I place the container, unlidded, in the freezer to chill the simple down fast - I use a canning jar for this.)

For the Cocktail:

Juice one grapefruit through a fine mesh strainer and into a small bowl. Set aside. In a cocktail shaker or mixer, muddle the lime wedges, simple syrup (if using) and fresh rosemary sprigs. Pour in the grapefruit juice, and vodka and top with ice. Stir.
Fill a Collins glass or copper mug with crushed ice and double strain the grapefruit mixture into the glass/mug. Top with ginger beer and adjust sweetness to taste by adding more simple if desired. Garnish with a lime slice and rosemary sprig.

Notes

I can get about 1/2 C (132g) of juice out of one medium grapefruit. That'll give you enough juice for about two and a half drinks.

The rosemary simple syrup can be made up to a week in advance and can be easily doubled if needed.

The cocktail can be made up to one day in advance without adding the ginger beer, stored in a lidded container. When ready to share, pour into Collins glass or mug and then top with ginger beer.