citrus rosemary oleo-saccharum and shrub

1. Use a sharp paring knife or vegetable peeler to remove the zest of the oranges, grapefruit and lemons, making sure very little pith remains on the zest. If necessary, use a knife to remove pieces of white pith to keep the shrub from getting too bitter. Place the zest in a mixing bowl and set aside. Juice the citrus, save 3/4 cup (drink the rest!) and refrigerate.

2. To make the oleo-saccharum, add sugar and rosemary to the zest. Use a muddler or wooden spoon to mash the zest into the sugar, then stir to get them fully coated in sugar. Cover the bowl and let sit overnight. The sugar and citrus oils will form a thick syrup.

3. Add the reserved citrus juice and 1/2 cup of apple cider vinegar to the oleo-saccharum syrup, stir to dissolve remaining sugar. Taste and add more vinegar if needed to produce a balanced, sweet tart shrub. Strain syrup and discard zest and rosemary.

gin cocktail

1. Combine all ingredients in a cocktail shaker filled with ice. Shake until well chilled, then strain into a rocks glass over fresh ice. Top with club soda.

2. Garnish with a sprig of rosemary and an orange peel, spritzed skin side down, over the surface of the drink before being tossed in.