Ginuary 16th: the Ophelia.

My brother got married today. Hooray! There were no spirits on offer at the wedding so I got the chance to do my own signature cocktail for their nuptials. It had to be simple enough for me to throw together on the night but still be interesting and delicious.

My brother lives in Perth, WA, and one thing I’ve noticed here is that rosemary hedges are a thing. I’ve never seen a rosemary hedge just hanging out like I’ve seen in Perth! I like to run my hands along hedges as I’m walking (I like their blunt tops) but in Perth you have to be careful doing that because sometimes you’ll end up with the smell of rosemary lingering for a good hour or two. Still, it made it very easy to narrow down an appropriate drink recipe.

The Ophelia

  • 45ml gin (I used Sipsmith)
  • 22.5ml fresh lemon juice
  • 22.5ml rosemary simple syrup
  • soda/mineral water to top

To make the syrup, mince 1/4 cup of fresh rosemary and bring to the boil with 1/2 cup sugar and 1/2 cup water. Bring off the heat and leave to infuse for a further 45mins. Double strain and bottle.

For the drink, fill a Collins glass with ice and add gin, syrup and lemon juice. Stir. Top with soda, garnish with a sprig of rosemary and a lemon wedge. 

Wedding adjustments.

I was using a much smaller glass as that’s what was wedding-ready, so I downsized the measures (a bit… well, ok… I mostly freestyled them) and went sans fresh garnish wedge but apart from that I was all systems go. (Thanks to my mother for ferrying my ingredients over to the reception venue for me.)

I was very happy with my choice! A beautiful, fresh cocktail for a warm summer wedding; I think they paired together very nicely. Now I’m off to do some more celebrating.