R&r Gimlet Recipe
Henrick’s Gin, Lime Juice, Rosemary & Raspberry Simple Syrup
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Ingredients
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Cocktail
Rosemary & Raspberry Simple Syrup (makes ~1 cup)
Method
Rosemary & Raspberry Simple Syrup
- 1
Combine and simmer
In a small saucepan combine 1 cup sugar and 1 cup water. Add 1 cup fresh raspberries and 3 rosemary sprigs. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
- 2
Macerate and steep
Once simmering, reduce heat to low and simmer gently for 5 minutes to extract color and flavor from the raspberries and rosemary.
- 3
Cool and strain
Remove from heat and let cool 10–15 minutes. Using a fine mesh sieve, press the fruit to extract liquid and discard solids (you can reserve crushed raspberries for other uses). Remove and discard rosemary sprigs (or reserve one small sprig for garnish).
- 4
(Optional brighten)
If desired, stir in 1 tsp fresh lemon juice to brighten the syrup. Transfer syrup to a clean jar and refrigerate. Syrup will keep 1–2 weeks refrigerated.
Cocktail
- 5
- 6
Measure and combine
In a cocktail shaker add 2 oz Hendrick's Gin, 0.75 oz fresh lime juice, and 0.75 oz rosemary & raspberry simple syrup.
- 7
Add ice and shake
Add enough ice to fill the shaker about 3/4 full (roughly 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker feels very cold.
- 8
Double strain and serve
Discard ice/water from the chilled glass if used. Double-strain the contents of the shaker into the chilled glass using a Hawthorne strainer and a fine mesh strainer to remove any raspberry seeds and ice shards.
- 9
Garnish
Garnish with a fresh rosemary sprig and a lime wheel or wedge. Optionally drop 2 fresh raspberries onto a cocktail pick and rest across the rim or float them in the drink.
- 10
Enjoy
Serve immediately. This recipe makes a balanced, aromatic gimlet with floral cucumber notes from Hendrick's, bright lime, and herbaceous rosemary-raspberry sweetness.