This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.
Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.
- 1/2 ripe nectarine, sliced
- 3/4 ounce simple syrup (see note)
- 1 two-inch Rosemary sprig, plus additional for garnish
- 1 1/2 ounces London Dry Gin
- 3/4 ounce Campari
- 3/4 ounce fresh juice from 1 lemon
- Club soda
In a cocktail shaker, muddle nectarine, simple syrup, and rosemary sprig. Add gin, Campari, and lemon juice, fill shaker with ice, and shake until well chilled (about 15 seconds.)
Fill highball glass with ice. Fine-strain cocktail into serving glass. Top with soda and garnish with additional rosemary sprig.
Cocktail shaker, cocktail strainer, fine mesh strainer