Rosemary Pomegranate Gimlet Recipe
gin, rosemary syrup, pomegranate juice, & lime juice
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Ingredients
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Cocktail
Garnish & Finish
Rosemary Syrup (makes ~6 oz)
Method
Rosemary Syrup
Combine and dissolve
In a small saucepan, combine 3 tablespoons granulated sugar and 3 tablespoons water. Place over medium heat and stir until the sugar is fully dissolved (about 2–3 minutes). Do not bring to a vigorous boil; a gentle simmer is fine.
Infuse
Add 2 fresh rosemary sprigs to the syrup, remove from heat, and let steep for 15–20 minutes, tasting occasionally until the rosemary flavor is pronounced but not bitter.
Cool and strain
Once infused, strain the syrup into a clean jar or container to remove the rosemary. Allow to cool to room temperature. Refrigerate; syrup will keep 1–2 weeks. This recipe yields roughly 6 ounces of rosemary syrup (adjust proportions for larger batches).
Cocktail Preparation
Measure and combine
In a cocktail shaker, add 2 oz gin, 0.75 oz fresh lime juice, 0.5 oz pomegranate juice, and 0.75 oz rosemary syrup.
Add ice and shake
Add a generous scoop of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker is cold to the touch and properly diluted.
Strain
Discard the ice water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and fine mesh strainer to remove small ice shards and any pulp or seeds.
Garnish
Thread 1 teaspoon pomegranate seeds onto the rosemary sprig (or float seeds in the drink) and place the sprig in the glass. Add a lime wheel or wedge on the rim.
Serve
Serve immediately. Optionally express a lime peel over the drink before garnishing to add a bright citrus oil note.