Sea Buckthorn Fizz with Rosemary
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A bright orange Swedish fizz built on sea buckthorn syrup — sharp acid balanced by syrup sweetness, with rosemary adding a savoury herbal note and gin sitting underneath. Tonic for length.
Sea buckthorn (havtorn) is a Nordic-coast berry — bright orange, intensely acidic, packed with vitamin C — that started showing up in Swedish bartending around 2010-2015 alongside lingonberry, rhubarb and birch sap. The fizz format gives the syrup-led drink its proper lift, and rosemary is a now-classic Swedish pairing with the berry: the savoury herb tames the acid without losing the brightness.
Method
Built
Glass
highball
Difficulty
Medium
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Sea buckthorn syrup (make ahead):
- Simmer 225 g sea buckthorn berries, 50 ml sugar and 100 ml water for 8 minutes. Add a rosemary sprig in the last 2 minutes for aroma.
- Strain, bottle, refrigerate.
- The drink:
- Fill a highball glass with ice.
- Add 40 ml sea buckthorn syrup, 20 ml gin and 10 ml fresh lemon juice.
- Top with 50–100 ml chilled tonic water.
- Stir once gently.
- Garnish with a fresh rosemary sprig.