This is a delicious, simple shrub that I learned to make from an Australian bartender friend of mine a few years ago. We used Pink Diamonds in this recipe because it's so damn tasty with notes of grapefruit, cotton candy and vanilla, and gives you the perfect summertime high!
3 sprigs of fresh rosemary
180mL of champagne vinegar
The zest of 2 ruby grapefruits
The flesh of 2 grapefruits
100g of sugar
30 mL infused alcohol tincture
In a large sealable jar combine sugar and zest from grapefruit.
Mash together to combine.
Now, add grapefruit meat, mix together and leave in fridge 24 hours.
Chop 4 rosemary sprigs and add to jar. Add 2 last sprigs whole into jar.
Now add vinegar and mash all ingredients well to combine. Store in fridge for another 24 hours, stirring 2-3 times during the wait.
When the waiting is over pour all ingredients through a fine mesh sieve into a jar your can pour into drinks from.
Add the infused tincture and mix thoroughly
Store in fridge.