Ok so here’s the deal. Our wedding venue allows us to bring in as much beer and wine as our little hearts could possibly desire, but we are limited to two cocktail choices for our guests. TWO. And they have to be “pre-mixed”.
To some this may be a bit of a dilemma, but to Mike and I, it’s just another excused to pretend we’re mixologists and get sloshed………….you know, for the sake of the wedding. We’re on the hunt for something refreshing and flavorful that embodies the general atmosphere of the venue. The central Californian foothills will be blanketed in golden September sun, a light salty breeze will drift in from the coast, the lemon groves will rustle gently in the background as they soak in the last of the daylight, and a crimson sunset will illuminate the old Spanish barn, filtering in through the gaps in the sideboards as we dance the night away. It will be an absolutely gorgeous, emotional, thrilling day. But what will we be drinking?
Contestant number one: The Cucumber Rosemary Gin & Tonic
The Cucumber Rosemary Gin & Tonic enjoys seersucker pants, long afternoons spent toiling in the garden, and being served in a monogrammed pitcher with plenty of crushed ice. CRG&T has a refreshing personality and is adept at maintaining a light, airy conversation about horse breeds of the world or perhaps an article in the latest issue of Martha Stewart Living.
To make your very own Cucumber Rosemary Gin & Tonic, you will first need to whip up a batch of rosemary simple syrup. Don’t be scared. It’s easy.
Rosemary Simple Syrup
2 cups water
2 cups sugar
5 sprigs fresh rosemary
Place the water and sugar in a pot, then heat gently on the stove until boiling. Once the mixture begins to boil, give it a quick stir until all the sugar has dissolved. Now, remove from the heat and throw in the rosemary sprigs. Let the mixture steep for two hours on the kitchen counter. Once it’s cooled, pour into a jar and keep it in the fridge for up to a month! Easy peasy!
Okay so now that you’ve cooked up a little herbaceous simple syrup, let’s get back to the cocktail, shall we? Great.
The Cucumber Rosemary Gin & Tonic
Rosemary simple syrup
Cucumber, peeled and sliced
Place two or three thin slices of cucumber and one sprig of fresh rosemary in the bottom of a glass and muddle with the back of a spoon. Pour in equal parts gin to tonic, and two tablespoons of rosemary simple syrup. Stir in the crushed ice and serve!
Isn’t she lovely?
So I need your help again. I know I know I’m soooooo helpless. It’s just that you guys are so good! Everyone chimed in with such awesome, clever suggestions for a bouquet toss song that I can’t help but coming back to you for more advice….
What would be your cocktail of choice on a balmy September afternoon in an old barn nestled in the central Californian coast? Tell me! I’m getting thirsty already…