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From the Publisher Journey from the lush autumn landscape of a Luxembourg farmhouse... For breakfast, we enjoy a quince-orange jam from the orchard. A chestnut mushroom pie is perfect for a fall picnic. And a warm creamy soup is always welcome after a long day in the garden. Grapefruit Rosemary Ale Make the rosemary syrup Wash the rosemary, remove the needles, and add to a small pot with the sugar and 1⁄2 cup of water. Bring to a simmer and cook for 10 minutes, stirring occasionally. Let cool. Make the drink In a whisky glass, pour in the rosemary syrup, followed by the grapefruit juice. Add ice cubes and top it off with ginger ale and sparkling mineral water. Make the garnish Lightly moisten a rosemary sprig and roll it in the raw sugar. Garnish the drink with the sugared rosemary sprig and a strip of orange zest. Ingredients 2 teaspoons rosemary syrup 1 1⁄2 ounces (40 ml) grapefruit juice 2 ounces (60 ml) ginger ale 1 1⁄2 ounces (40 ml) sparkling mineral water For the rosemary syrup: 1⁄2 cup (100 g) light raw cane sugar 2 long sprigs of fresh rosemary To the first frost that casts a fairytale-like spell over the Scottish Highlands.... A paper fan garland evokes images of a white, frosty winter. An almond fruitcake is perfect for a cozy tea time. We craft pine-needle toppers for holiday gifts.
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