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2 ounces Genever Cup Base
5 ounces rosemary lemonade
Rosemary sprig to garnish
3 strawberries, stemmed and halved, to garnish
Genever Cup Base:
1 1/2 part genever
1 part sweet vermouth
1/2 part triple sec
Rosemary Lemonade:
1 part rosemary simple syrup (1:1 simple syrup, add four rosemary sprigs, bring to a boil, then cover and remove from heat until completely cooled)
1 part freshly squeezed lemon juice
2 parts neutral sparkling water
Directions:
Add the rosemary sprig to a collins glass.
Fill the glass with cubed ice and the strawberries.
Add the Genever Cup Base and the lemonade.
Stir gently to combine.
(Photo: Andy Kruse)
David and Lesley Solmonson, authors of The 12 Bottle Bar, say genever is an old spirit making a comeback. They also have advice on stocking your bar, ice and how to be a responsible host.
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