Boozeday - Rosemary Gimlet


Today, whilst perusing the bountiful Flora Grubb Gardens” in beautiful Bay Shore, I got the idea to try to find a cocktail built around natural herbs, instead of just using them solely as a garnish or after-thought. And so, I bought a packet of fresh rosemary seeds with the sole intention to start a small herb garden in the kitchen.

But then, reality struck: rosemary takes almost three months to grow! Definitely not going to work for my weekly Boozeday! So instead, after a quick stop at the local Potrero Hills Whole Foods, I made it back home with a pre-potted herb garden, including four lengthy sprigs of fragrant rosemary.


This recipe is based primarily on David Lebovitz’s Rosemary Gimlet recipe, but with a few modifications.

The first thing in this recipe that really struck me was the use of a simple syrup cooked with rosemary sprigs. To make the syrup, we’re going to need:

The exact of amount of water and sugar needed doesn’t matter very much as long as you keep a 1:1 ratio between them (I actually doubled the syrup recipe so that I could use it for more cocktail experiments!). For the rest of the cocktail, we’ll also need:

1. Chop the rosemary sprigs into smaller pieces

First, coarsely chop the rosemary sprigs into smaller pieces. No need to go too crazy, just want to cut it up enough to make it easier to stir.

Chop the rosemary sprigs into smaller pieces

2. Combine the water, sugar, and rosemary into a small pot

Next, pour the water, sugar, and cut rosemary pieces into a small pot on the stove. You’ll notice that the sugar clouds the water. In the next step, we’ll take care of that.

Combine the water, sugar, and rosemary into a small pot

3. Heat the pot over a medium flame, stirring occasionally until sugar is dissolved

Then, we need to heat the pot over a medium flame, stirring occasionally until the sugar is completely dissolved. You’ll know when it’s done dissolving because it’ll have a slightly glassy look on the surface and you shouldn’t be able to see any grains of sugar left.

Heat the pot over a medium flame, stirring occasionally until sugar is dissolved

4. Remove the pot from heat and let steep for 15-30 minutes

Once the sugar is completely dissolved, remove the pot from heat and let it steep for 20-30 minutes. This is meant to let the rosemary oils steep into the mixture fully.

5. Strain the syrup into a jar or cup, and let cool for 45-60 minutes until cool

Next, strain the syrup into a container, and let it cool in the refrigerator for 45-60 minutes until it’s cool. After cooling, I transferred the syrup into a bottle that’s easier to pour.

6. Prep your bar tools

Now it’s time to get mixing! So first, these are the tools we’re going to need:

The Boston shaker is just my own preference for these kinds of cocktails, but a Cobbler shaker will work just fine as well.

My setup

7. Prep the mixing ingredients

Now that we have our bar tools prepped, let’s get our mixing ingredients ready.

The mixing ingredients

8. Mixing time!

Combine the gin, lime juice, and rosemary syrup in the shaker tin half-filled with ice, and shake for 30 seconds. Shaking for this long helps to amply dilute and chill the drink.

9. Strain into a chilled coupe glass

Finally, strain the mixture into a chilled coupe glass, and if you’d like, garnish with a small sprig of rosemary. I didn’t have any coupe glasses, so I settled for a small rocks glass instead.

The finished product

10. Enjoy your beverage!

Let me know how it goes!