Cutting back an unruly rosemary bush that was over-reaching itself in the garden has left me with an abundance of fresh rosemary. Besides incorporating it into our last few meals, I made a bottle of rosemary syrup to drizzle over apple-based desserts, and use to glaze my next rosemary loaf cake.
I then got the idea of making a rosemary-based cocktail… An internet search turned up this rosemary gimlet on David Lebowitz’s website.
Having tried it his way, I decided that I prefer mine with a higher proportion of lime juice and rosemary syrup to gin. That way you can have two…;-)
For the rosemary syrup:
- 1/2 cup water
- 1/2 cup caster sugar
- 3 Tb fresh rosemary leaves, chopped
For the gimlet:
- 2 Tb rosemary syrup
- 2 Tb fresh lime juice
- 1/4 cup gin
- To make the rosemary syrup, combine the water, caster sugar and rosemary in a small pot. Heat over a medium flame, stirring, until the sugar is dissolved. Leave to cool, then strain to remove the rosemary leaves. Chill.
- To make the gimlet, combine the rosemary syrup, fresh lime juice and gin in a cocktail shaker. Fill with ice, cover and shake well.
- Pour into a chilled glass, and garnish with a twist of lime.