Raise a Glass to Romeo & Juliet
Grab a Drink and Have a #BalletNightIn
Join us in raising a glass to Romeo & Juliet, now streaming through May 26, with custom cocktails. Share photos of your #BalletNightIn drinks and tag @SFBallet on our social channels. Cheers!
Ingredients:
3 oz Hibiscus Tea, room temperature
2 oz Silver Tequila
1 oz Rosemary Syrup (1 small bunch of fresh Rosemary sprigs, 1 cup granulated sugar, 1 cup water)
1/2 oz Fresh Lime Juice
1 sprig of Rosemary, for garnish
Preparation:
- To create the Rosemary syrup, add ingredients into a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Strain out any solids and store in a sterile airtight container for up to 3 weeks.
- After the Rosemary syrup has cooled, add ingredients into a cocktail pitcher filled with ice. Stir well and strain into a coupe. Garnish with a fresh sprig of rosemary for additional aromatics.
Recipe courtesy of Kristin Guy at Cost Plus World Market.
Ingredients:
1 scoop of Vanilla Gelato or Ice Cream
2 oz Hot Espresso or strongly brewed hot coffee
Grated Chocolate, for garnish
Preparation:
- Gather the ingredients.
- In a chilled glass or dessert dish, place a large scoop of vanilla gelato or ice cream.
- Slowly pour the espresso or coffee over the ice cream.
- Garnish with shaved or grated chocolate.
- Serve with a spoon and enjoy!
Recipe courtesy of Colleen Graham at The Spruce Eats.
Ingredients:
1.5 oz Bourbon
6 oz Ginger Beer
Lime wedge for garnish
Ice
Preparation:
- Gather the ingredients.
- Fill a highball glass with ice.
- Add bourbon, then ginger beer.
- Garnish with lime wedge. Serve and enjoy.
Recipe inspired by Interurban’s drink of the same name.
Header Image: Misa Kuranaga in Tomasson’s Romeo & Juliet // © Erik Tomasson
SF Ballet Backstage
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