Looking for a fun new way to drink your gin? This Red Rosemary Foghorn is light, fresh, vibrant, and fizzy. Because while I know there is no such thing as too many gin and tonics, it’s fun to switch it up every now and then.
I love experimenting with flavors for happy hour. Living in Florida means most evenings are HOT, and there’s nothing better than a refreshing drink while the sun is setting.
Red Rosemary Foghorn Tips and Tricks
A foghorn is simply gin, ginger beer, and lime. It’s a simple, yet delicious cocktail as is, but this one is a fresh new take! This Red Rosemary Foghorn replaces the lime with fresh raspberries and rosemary for a sweet and tart herbaceous punch.
Fun fact: I used to HATE gin. But the more I learned about it’s potential health benefits and the more I sipped it, I really started to acquire a taste for it. It has a very aromatic, floral taste with notes of pine. It plays perfectly with the herbaceous, pine-y (that’s a word, right?) rosemary.
You can use any gin for this cocktail, but I highly recommend a London Dry Gin. My favorites for this Red Rosemary Foghorn are Beefeatar and Tanqueray.
Fresh, Not Frozen
Generally, cocktails and baked goods allow you to use either fresh or frozen fruit with equal success, but because we are relying on a muddler instead of a blender or food processor, it’s best to use fresh raspberries here to easily extract all their delicious juices.
Same goes for the rosemary. Fresh is best, as opposed to dried.
Muddle ’til It’s a Puddle
You know I can’t resist a good rhyme when it presents itself.
We’re relying heavily on the fresh herbs and berries to give us that refreshing finish in this drink, so it’s important to extract as much juice as we can from the raspberries, and as much flavor as we can from the rosemary.
I find that about 1 minute of muddling has a huge impact.
Hold The Ginger Beer
It’s best to mix your rosemary-infused raspberry juice and gin in a cocktail mixer, but hold the ginger beer! Once you pour your gin and raspberry mixture into their cups, finish each cup with cold ginger beer.
Adding carbonated drinks to cocktail mixers are never a good idea. Shaking it can literally cause it to explode when you open the top, and you’ll lose some of that beloved fizzy-ness.
Don’t Skimp On the Garnish
I’m a huge proponent of a good garnish on a cocktail. Smelling that fresh rosemary with every sip enhances the flavor and makes for an overall tastier drink.
Pro-tip: freeze some raspberries beforehand to use in place of ice to avoid melting ice watering down your drink. Otherwise, you can consider cocktail ice trays.
I use these ice trays for all my cocktails, and for the small investment, it’s gotten a lot of use!! The bigger the ice cube, the slower it melts, which means you can enjoy your drink at your own pace.
Green tip: Growing your own herbs is a delicious way to reduce your environmental footprint. Homegrown herbs have zero associated food miles, no pesky plastic packaging, and are free of damaging fertilizers and chemicals.
Plus, they are just so fresh and flavorful. Rosemary will thrive on your windowsill in direct sunlight.
Why You Should Make This Red Rosemary Foghorn
- It’s complex flavors. Spice and zing from the bitters and ginger beer, herbaceous florals from the gin and the rosemary, and the addition of sweet and tart from the raspberries.
- It’s vibrant. THAT COLOR turns me into a real-life heart eye emoji 😍
- It’s fresh. Fresh herbs and fresh fruit give this cocktail its freshness.
- It’s fizzy. That carbonation from the ginger beer will surely make you say “ahhh” after you sip.
If you’re loving this Red Rosemary Foghorn and are looking for other refreshing cocktails, check out this Fiery Ginger Beer Mojito and this Citrus and Basil Gin Smash.
Refreshing Red Rosemary FoghornPRINT PIN RATE
- 1 cup raspberries, fresh
- 2 sprigs fresh rosemary plus more for garnish
- 6 ounces gin (6 oz = ¾ cup)
- 4 ounces ginger beer (4 oz = ½ cup)
- In a large cup, muddle fresh raspberries and rosemary until the raspberry releases its juices, about 1 minute. Pour rosemary-infused raspberry juice through a sieve into a cocktail mixer and discard raspberries.
- Add gin and ice to your cocktail mixer and shake well.
- Pour mixture evenly into two cups filled with ice.
- Add equal amounts of ginger beer into each cup.
- Garnish with raspberries and fresh rosemary.
- Don’t put ginger beer into your cocktail mixer and shake. It will make your drink less crisp as it flattens some of its carbonation.
- Don’t skip the garnish!
- Consider freezing some raspberries in lieu of ice or using these cocktail ice trays.
- Still thirsty? Check out this awesome collection of my best cocktail recipes!