Motor & Mosey

Easter will be my first holiday away from family, but I am committed to doing it right just like they always have. That means the perfect sundress, delicious braised lamb shanks and a beautiful cocktail.

I was inspired by the seasons first peaches that made their debut in San Diego grocery stores last week and the beautiful bottles of Our/Seattle vodka I brought back with me from my last trip home. Add a sprig of rosemary to compliment the lamb, a squeeze of lemon for freshness and a float of soda water and you have yourself the perfect Easter cocktail.

Peach Rosemary Vodka Fizz

Peach Rosemary Syrup
1 peach, diced
1 cup water
1/2 cup turbinado sugar
1 sprig rosemary
1 pinch sea salt

Cocktail
1 oz peach rosemary syrup
1.5 oz Our/Seattle vodka
1 lemon wedge, juice only
Ice
Soda water

Add diced peaches, water and sugar to a small sauce pan. Bring to a boil and let simmer until peaches are tender, about 5 min. Add sea salt and one small sprig of rosemary to sauce pan, simmer for an additional 30 seconds. Remove rosemary and discard. Blend peach syrup until smooth (I use an immersion blender and it works like a charm). Let cool.

Add 1 oz peach rosemary syrup to cocktail glass of choice (would work well in high ball, though I used my favorite, monogramed old fashioned glass). Add ice to fill glass, followed by vodka, soda and your squeeze of lemon. Serve with a cocktail straw or stir stick and a sprig of rosemary to garnish.