The other night I had a dream that it was winter. Like, the depth of winter. All I remember is that I was depressed, and that I stayed in my house all day.
Then all of a sudden I lived in California and it was 70° out. I was walking my dog (my imaginary dog, because our dumb apartment complex won’t allow them) and literally prancing down the Venice Beach Boardwalk.
Clearly I’m ready for warm weather. The good news? Yesterday was the first day of spring. Which means the days of green grass, temperate weather, and sunshine are on the horizon.
Also on the horizon? Spring cocktails. You know, the ones that you drink outside with friends while the sun shines on your face.
Today’s cocktail is just that. It’s a concoction of fresh grapefruit juice, a homemade ginger syrup, and gin. It’s served in these gorgeous Dungarvan HiBall glasses from Waterford Crystal, with whom I’m partnering for this post to celebrate the Week Of Waterford.
I hosted a contest on Instagram this weekend to name this cocktail, and there were over 70 potential names to choose from! You guys are seriously awesome. Some of my favorites:
Citrus Gin and Ginger
Grapefruit Ginger Gin Fizz
The Blushing Bride
But for the official name, I had to go with The Ginger Rogers, named after Fred Astaire’s iconic dance partner. The Ginger Rogers perfectly encompasses this cocktail: classic and elegant with just a hint of girly.
Of course, the glasses really bring this cocktail together. They’re absolutely stunning, and the cut pattern on the crystal evokes an art-deco feel, reminiscent of 19th century America. They sing with every clink, making the cocktail that much more special.
So happy spring, everyone. Let’s cheers to warm weather, and don’t forget to follow Waterford on their social channels to see if my cocktail is chosen as their favorite for the Week Of Waterford! Entries can be tracked via the #WeekOfWaterford hashtag!
The Ginger Rogers
- Yield: 1 cocktail
for the ginger syrup
- 1/4 cup sugar
- 1/4 cup water
- 1 tablespoon fresh ginger, cut
for the cocktail
- 1/2 oz ginger syrup, from above
- 2 oz grapefruit juice
- 1 oz lemon juice
- 1 1/2 oz gin
- 2 oz soda water
- To make the ginger syrup, combine sugar, water, and ginger in a small saucepan over low heat. Simmer for 10 minutes, then strain out ginger pieces and allow to cool to room temperature.
- In a cocktail shaker with ice, combine 1/2 oz ginger syrup, grapefruit juice, lemon juice, and gin. Shake well.
- Pour soda water into a collin’s glass over ice. Pour in cocktail ingredients, stirring gently. Garnish with rosemary.
This post is in partnership with Waterford. All text and opinions are 100% my own. Thank you for supporting the brands that help make Broma Bakery possible!