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Charred lemons make their mark around the Med, and so charred rosemary must follow. This infusion also takes a few days, so plan ahead. The Veal Milanese with Peach and Radicchio Salad is an excellent choice to pair with this cocktail.
For the infusion
- 750 ml. Tito’s Handmade Vodka
- 4 rosemary sprigs, charred
- 2 lemons, quartered
For the Cocktail
- 2 oz. lemon-and-rosemary-infused Tito’s Handmade Vodka
- 3 oz. ginger beer
- ½ oz. fresh lemon juice
- 1 fresh rosemary spring (unburnt)
- 1 lemon, charred and sliced, if desired
Char the rosemary over hot coals until fragrant and slightly charred. Add the rosemary and lemons to a large Mason jar, and fill with vodka. Let sit at room temperature for a minimum of 24 hours but up to three days.
Add infused vodka, lemon juice and ice to a cocktail shaker, and shake well. Add ginger beer, then stir. Pour into a highball glass with ice, and garnish with a fresh rosemary sprig and a piece of charred lemon.