Charred Lemon Rosemary Late Sun

Briefly browning the lemon adds a darker citrus aroma, while tonic gives the finished drink a bitter edge. Rosemary contributes a woodsy note that should stay small enough to let the lemon remain clear. Don't burn the fruit; blackened juice tastes harsh rather than pleasantly toasted. A teaspoon of sugar balances the acidity without making the glass syrupy. This is an assertive, dry tonic drink for someone who enjoys sharp flavors and wants a little more ritual in the preparation.

Ingredients

• 1/2 fruit Lemon
• 1/2 small sprig Fresh rosemary
• 1 tsp Sugar
• 2 oz Water
• 5 oz Tonic water, chilled

Make it

1. Place the lemon cut-side down in a hot dry pan for 2 minutes until lightly browned, then cool enough to handle.
2. Squeeze and strain the juice. Dissolve the sugar in the measured water and stir into the juice with the rosemary.
3. Chill for 10 minutes, remove the rosemary and pour into a glass. Top with tonic water and stir gently.

Benefits

Lemon and rosemary · refreshing fluids

Using lemon and rosemary turns the measured water into a drink with a clean citrus sharpness. That water still counts toward your fluid intake.

A sparkling setting for rosemary

Pairing rosemary with lemon puts a piney herbal note into a fizzy glass, with bubbles making the texture part of the pleasure.

Tonic water contains quinine.