I had this drink recently at No. 9 Park, Boston's favorite and most delicious dining spot. Meals here are more than pricey (think $75 a head for a 3-course prix-fixe, sans alcohol), but more than worth the steep tab. Their mixologist is a genius and this twist on the old gin-based favorite is really special. Perfect for a summer or fall afternoon.
Capetown Collins
2 oz. Gin (Any straightforward London dry should do the trick)
½ oz. Fresh lemon juice
2 oz. Rooibos-rosemary syrup*
Place all ingredients in cocktail shaker with ice. Shake well, and strain into ice cube-filled Collins glass. Garnish with rosemary sprig.
*Rooibos-rosemary syrup
Simmer one cup water, sugar, and a rosemary sprig in a medium saucepan, stirring until sugar is dissolved. Add 1½ teaspoons loose rooibos tea leaves and let steep for 1 hour. Strain through fine mesh strainer and bottle it.
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