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Rosemary’s Pink Diamond Fizz

by Allison Ehri Kreitler

read reviews (8)

A Diamond Fizz is a Gin Fizz made with Champagne instead of club soda. This drink is sweetened with rosemary-infused simple syrup.

Browse our Drinks and Entertaining Guide for more classic cocktails.

Serves two.

To learn more, read the article:
There’s Something About Rosemary

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rosemary Champagne grapefruit juice more more

Five 6-inch sprigs fresh rosemary (from the tops if using large branches)
1 cup granulated sugar
1/2 cup Ruby Red grapefruit juice, preferably freshly squeezed
1/3 cup good-quality gin, such as Bombay, Tanqueray, or Beefeater
About 1/4 cup dry sparkling wine, such as Champagne, California sparkling wine, cava, or Prosecco (or club soda)

Tip:

If you don’t have a cocktail shaker, use a glass jar with a lid.

Combine the rosemary and sugar with 1 cup water in a small saucepan. Bring to a boil, swirling occasionally to dissolve the sugar. Remove from the heat and let the rosemary infuse the sugar syrup for 10 minutes. Strain, discard the rosemary, and refrigerate until cold or up to 2 weeks. You’ll have enough syrup for many cocktails.

Fill a cocktail shaker half full of ice. Pour the grapefruit juice, gin, and 2 Tbs. of the rosemary syrup over the ice. Put the lid on the shaker and shake vigorously. Strain into two Champagne glasses and top each with a generous splash of sparkling wine (or club soda).

nutrition information (per serving):
Calories (kcal): 150; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 12; Polyunsaturated Fat (g): 0; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 95 , pp. 68

September 1, 2008

user reviews

Rate this Recipe

by Dlunger, 12/21/2010I served this for a party and it was a HIT! Even the people who don't normally drink cocktails loved this one. I prefer to serve it in a glass other than a champagne glass because the garnish was difficult in the small rim. Other than that this one is a keeper! I highly recommend it.

by caitlin, 12/18/2010Fabulous drink - the hit of my friend's cookie party. Essential to have fresh-squeezed grapefruit juice. Tried it both ways and fresh-squezed is so much better. 6 grapefruits made plenty of juice.

by mkden, 12/14/2010I served this during our apps course at Thanksgiving. Everyone LOVED it! This is our new favorite fall/winter drink. The rosemary and citrus naturally remind the senses of winter and the gin works so well with all the ingredients. It's both bright and rustic. Not to mention the sprig of rosemary gracing the edge of a martini glass is just so sexy! (Also made the drink with vodka which was good, but not nearly as good as with gin)

by Lovedogs, 1/27/2010This recipe was waaaaay to sugary. I ended up using the whole bottle of champagne to compensate (unfortunately the good kind), but it was still too sugary. Also the rosemary was too strong. I should not have used two whole branches. I took this to a New Year's party. The women liked it, but my husband agreed that maybe they were just being nice. It was a horrible waste of expensive ingredients.

by lilibet, 12/4/2009My new favorite drink! The combination is perfect and it does have a little Kick. Serving one up now to celebrate snow in Louisiana!

by czyha, 2/8/2009Sublime flavour, with a serious kick! I also tried it substituting vodka for the gin and soda for the champagne. I'd only give that combo 2 stars. The recipe as is is perfect.

by snd, 1/21/2009My daughter and I celebrated the 1 year anniversary (and recuperation) of her broken back with this lovely drink. We followed the recipe and amounts exactly as written. It was smooth, refreshing and delicious. It has become one of our favorites. She has a HUGE rosemary bush/tree consequently, so many delightful creations were enjoyed all because of your recipes and article on Rosemary! Thank you

by margit, 11/16/2008Very nice, interesting taste with freshly squeezed pink grapefruit juice and proscecco. I added a little grapefruit zest to syrup when adding rosemary.

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