1 lemon, halved and sliced thin
1 lime, halved and sliced thin
1 orange, halved and sliced thin
1 mandarin, halved and sliced thin
8 kumquats, halved
1 medium celery root, peeled and cubed small
2-3 kaffir lime leaves
1 bottle Dorothy Parker Gin (New York Distilling Co.)
*Rosemary Sugar Salt
Fresh pink grapefruit juice
For the Rosemary Sugar Salt:
1 tablespoon turbinado sugar
2 tablespoons pink Himalayan salt
1 tablespoon fresh rosemary leaves
For the Rosemary Syrup:
1 large handful fresh rosemary leaves
Â½ cup water
Â½ cup sugar
In a large mixing bowl mix together the citrus slices, kumquats, celery root, and kaffir lime leaves. Distribute the mixture equally into two large mason jars and fill with gin. Let stand in an ambient temperature dark place for about a week to infuse the flavors.
Rub the rim of a tall glass with a citrus segment and dip into the *Rosemary Sugar-Salt. Place 2 ounces of the infused gin in the glass and add Â½ ounce *Rosemary Syrup. Fill with fresh pink grapefruit juice and add a splash of aperol.
*Rosemary Sugar Salt– Mix together 1 tablespoon turbinado sugar with 2 tablespoons pink Himalayan salt. Place the salt and sugar mixture on a cutting board and add 1 tablespoon fresh rosemary leaves. Chop the rosemary together with the salt until a fine, granular mixture comes together.
*Rosemary Syrup-Combine 1 large handful of fresh rosemary leaves together with Â½ cup water and Â½ cup sugar and bring to a boil. Reduce heat and simmer for about 6-9 minutes. Take off heat, cool and strain. Chill.