Popular Durham eatery and watering hole, the Piedmont , is home to the Rose Marie cocktail. Darby, who is the restaurant’s bar manager and mixologist, likes to have the cocktail menu reflect the local nature of the food served.
The menus rotate seasonally and this cocktail makes an annual appearance in the spring and summer. What better way to savor a hot summer’s day in the South than with a drink like this!
The Rose Marie
Compliments of the Piedmont
1/2 oz Rosemary-infused simple syrup
about 3-4 cups each of sugar and water in equal amounts
1 bundle of Rosemary, about 1 cup untrimmed, with a few sprigs set aside
1 oz Ruby Red (sweeter) or Pink (more tart) grapefruit juice
1 1/2 oz gin (preferably a non-herbal variety such as Sapphire or Gordon’s)
1 cup of ice
1. To make the Rosemary-infused simple syrup, bring equal parts of sugar and water to a boil. Just after this mixture has come to a boil, take it off the heat and place the bundle of rosemary in the pot, letting steep for at least 5 minutes or until the mixture has cooled.
2. Put the infused syrup, grapefruit juice, gin, and half of the ice in a cocktail mixer and shake for about 10 seconds.
3. Serve on the rocks in a low-ball cocktail glass with a sprig of rosemary on top.