Courtesy Jonathan Pogash, “The Cocktail Guru”
This refreshing, big-batch cocktail, a riff on both the classic gin and tonic and a Venetian spritz, is the brainchild of “The Cocktail Guru,” Jonathan Pogash. The mixologist for Weekend TODAY in New York for NBC’s New York City affiliate, Pogash recommends adding ice just before serving in order to dilute the full-strength libation.
- 1 750-ml bottle Van Gogh Gin
- 3 tablespoons rose water
- 3 cups simple syrup
- 2 cups fresh lemon juice
- 2 200-ml bottles Fever Tree tonic
- 1 750-ml bottle Prosecco, like Mionetto Brut
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 large bunch rosemary sprigs, trimmed and separated (for garnish)
Add all liquid ingredients to a large beverage dispenser. Add ½ cup each of blueberries and raspberries, saving remainder for garnish. Seal dispenser tightly and refrigerate until ready to use. When ready, add ice to container and stir well. Pour over ice into wine glasses. Float fresh berries on top, and add rosemary sprigs for garnish. Serves 20.