Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Rosemary Syrup (makes ~6 oz)
Method
Rosemary Syrup
Combine and simmer
In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add 3 fresh rosemary sprigs. Bring to a low simmer over medium heat, stirring until the sugar fully dissolves (about 3–4 minutes).
Infuse and cool
Lower the heat and simmer gently for 2 minutes to extract rosemary flavor, then remove from heat. Let the syrup steep with the rosemary for 15–20 minutes off the heat (longer for stronger flavor).
Strain and store
Strain out the rosemary into a clean container, pressing lightly on the herbs to extract liquid. Cool to room temperature, then refrigerate. Syrup keeps 2–3 weeks chilled.
Cocktail Preparation
Measure and combine
In a cocktail shaker add 2 oz gin, 0.75 oz freshly squeezed lime juice (about half a lime), and 0.75 oz rosemary syrup. Add enough ice to fill the shaker about halfway (roughly 1 cup).
Shake
Secure the shaker lid and shake vigorously for about 10–15 seconds (until the outside of the shaker becomes very cold).
Strain
Discard ice from the chilled glass if used. Double-strain the cocktail into the chilled coupe or rocks glass (use a fine mesh strainer in addition to the shaker strainer if you prefer a silky texture).
Garnish and serve
Garnish with a fresh rosemary sprig and/or a lime wheel. Lightly slap the rosemary between your hands first to release aromatics, if desired. Serve immediately.