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Rosemary Gimlet

Rosemary adds a lovely resiny flavor to this cocktail, with pairs nicely with the tart lime and juniper-rich gin. However it is a flavor that can quickly overwhelm. I found the amount in the syrup that I used to be just right. But if you’re a bit apprehensive, you can dial it back to 1 1/2 tablespoons (about 3g). The rosemary syrup will make enough for about eight or so cocktails. It can be kept in the refrigerator for several weeks. It’s also nice drizzled over fresh orange slices for dessert. The recipe can be scaled up to whatever will fit comfortably in a cocktail shaker. Most cocktail shakers can handle two drinks at the same time.

Rosemary Syrup

  • 1/2 cup (125ml) water
  • 1/2 cup (100g) sugar
  • 2 tablespoons (4g) coarsely chopped fresh rosemary leaves

Rosemary Gimlet

  • 2 ounces gin
  • 3/4 ounce fresh lime juice
  • 3/4 ounce rosemary syrup
  • Make the rosemary syrup by heating the water, sugar and chopped rosemary leaves in a small saucepan, stirring occasionally, until the mixture is hot and sugar is dissolved. Remove from heat and let the syrup cool completely. Once cool, strain the rosemary syrup into a jar, and refrigerate until ready to use.
  • Chill a stemmed cocktail glass in the freezer.
  • Measure the gin, lime juice and rosemary syrup into a cocktail shaker. Fill the shaker halfway with ice, cover, and shake the gimlet mixture about twenty seconds, until very cold. Pour into a chilled cocktail glass. Garnish with a sprig of rosemary or a slice of fresh lime.