1.5 oz Rosemary infused London Dry Gin (such as Beefeater) or Vodka .5 oz Aperol
.5 oz Grapefruit juice .5 oz lemon juice .5 oz honey syrup 2 dashes Peychaud’s bitters 2 oz Sparkling Rosé
PUNCH (serves 12)
18 oz Rosemary infused London Dry Gin (such as Beefeater) or Vodka
6 oz Aperol
6 oz Grapefruit juice
6 oz lemon juice
6 oz honey
24 dashes Peychaud’s bitters 24 oz Sparkling Rose (roughly 1 bottle)
10 oz water
Infuse 4-5 fresh rosemary sprigs into one bottle of London dry gin or Vodka for at least 24 hours (can use more or less rose- mary depending on how prominent you’d like the flavor to be. This can also be swapped out with another hearty herb of your choice!). Strain gin or vodka before making cocktail.
To make honey syrup, use 1 part honey to 1 part hot water. Stir to incorporate, and refrigerate to cool.
For Single Serving: Combine gin or vodka, fresh lemon and grapefruit juice, honey syrup, and bitters into shaker tin. Add ice and shake. Strain into wine glass over ice. Top with sparkling rosé and garnish with fresh rosemary sprig.
For Punch: Combine all ingredients into punch bowl, stir, and refrigerate. (If you would like to make this ahead, combine everything except sparkling wine and add right before present- ing). Add ice before serving. Garnish with lemon and grape- fruit wheels and rosemary sprigs.
Although it's become commonplace, we have always believed that the best way to handle the New Orleans summer heat is with a few glasses of rosé. For "War of the Rosés," Chef John Bel, Gillian White and Bradley Vecchiola coordinated a menu for just such an occasion.
$50 (plus $30 for wine pairings)
Reservations for this dinner can be made at anytime throughout the evening and are also available at our bar.