This time of the year I cut down my fresh rosemary plant and freeze most of it for fall and winter usage. It really freezes well and makes roasts of all types taste wonderful. However, it can also be used to make some tasty rosemary infused cocktails, which is what I'm doing today.
All of the cocktails require rosemary simple syrup, so I've provided you my recipe for that first. Then I'll go on to share my favorite rosemary infused cocktails below that. Simply make a batch and store it for usage throughout the year. You can even make more from the frozen rosemary mid-winter as needed.
Anything herbal, like rosemary, goes well with gin. So those are my preferred recipes as I like gin. However, I've given you couple vodka options in case you are not partial to gin, of which the St. Rosemary (above) is my favorite.
2 cups water
2 cups white granulate sugar
1/2 cup rosemary leaves
Instructions
Rinse and remove the rosemary leaves from the stems. While not technical necessary, it is the only way to get a somewhat accurate measurement. Add the water, sugar and rosemary leaves to a small saucepan. Bring to a boil, stirring occasionally. Boil for one minute. Remove from heat and set aside until it is nearly room temperature. Store it in a sterile glass bottle/jar that with a tight fitting lid. Refrigerate until ready for use.
2 ounces vodka
1 ounce St. Germain
1 ounce rosemary simple syrup
1/4 ounce fresh lemon juice
splash of club soda
1 lemon slice/peel per glass
1 rosemary sprig, per glass
Add ice to a shaker along with all of the ingredients except the soda water. Shake well. Add ice to a rock (short) or collins (tall) glass, and pour strained contents into glass. Add splash of club soda. Gently stir. Garnish with lemon peel and rosemary sprig.
2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce rosemary simple syrup
3 ounces club soda
1 lemon slice/peel per glass
1 rosemary sprig, per glass
Add ice to a shaker along with the gin, lemon juice and rosemary simple syrup and shake well. Strain into a rock (short) or collins (tall) glass filled with ice. Add club soda. Gently stir. Garnish with lemon slice and rosemary sprig.
Ingredients (per cocktail)
1 1/2 ounces vodka (gin can be substituted)
1/2 ounce 100% cranberry juice
1/4 ounce fresh lemon juice
3/4 ounces rosemary syrup
1 rosemary sprig, per glass
Add ice to a cocktail shaker along with the above ingredients except the rosemary sprig. Shake well until chilled and strain into a martini-style or gimlet-style glass. Garnish with rosemary sprig.
Ingredients (per cocktail)
1 1/2 ounces silver tequila (Patron's Roca)
1/2 ounce fresh lime juice
3/4 ounce rosemary syrup
2 ounces club soda
1 rosemary sprig, per glass
Add ice to a shaker along with all of the ingredients except the soda water and rosemary sprig. Shake well. Add ice to a collins (tall) glass, and pour strained contents into glass. Add club soda. Gently stir. Garnish with rosemary sprig.
Ingredients (per cocktail)
1 1/2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce rosemary syrup
2 ounces champagne
1 rosemary sprig, per glass
Add ice to a shaker along with all of the ingredients except the champagne and rosemary spring. Shake well. Pour into a champagne flute and add the champagne and garnish with rosemary sprig.
Ingredients (Makes 8-10 cocktails)
16-18 ounces frozen blackberries
4 lemons , chopped into small pieces
8-10 juniper berries
5-6 ounces rosemary syrup
15-17 ounces Bombay Sapphire gin
10- 20 ounces club soda
Divide the blackberries, lemons and juniper berries among the glasses, along with the rosemary syrup. This can be done ahead of time and allowed to sit in the fridge until your guests arrive.
When you’re ready to serve, use a muddler to mash the berry mixture until the fruit is crushed. Fill each glass with ice, top with 1 1/2 ounces gin and a dash of soda water, stir well and serve.
Anything herbal, like rosemary, goes well with gin. So those are my preferred recipes as I like gin. However, I've given you couple vodka options in case you are not partial to gin, of which the St. Rosemary (above) is my favorite.
Rosemary Simple Syrup
Ingredients2 cups water
2 cups white granulate sugar
1/2 cup rosemary leaves
Instructions
Rinse and remove the rosemary leaves from the stems. While not technical necessary, it is the only way to get a somewhat accurate measurement. Add the water, sugar and rosemary leaves to a small saucepan. Bring to a boil, stirring occasionally. Boil for one minute. Remove from heat and set aside until it is nearly room temperature. Store it in a sterile glass bottle/jar that with a tight fitting lid. Refrigerate until ready for use.
St. Rosemary
Ingredients (per cocktail)2 ounces vodka
1 ounce St. Germain
1 ounce rosemary simple syrup
1/4 ounce fresh lemon juice
splash of club soda
1 lemon slice/peel per glass
1 rosemary sprig, per glass
Add ice to a shaker along with all of the ingredients except the soda water. Shake well. Add ice to a rock (short) or collins (tall) glass, and pour strained contents into glass. Add splash of club soda. Gently stir. Garnish with lemon peel and rosemary sprig.
Rosemary Gin Fizz
Ingredients (per cocktail)2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce rosemary simple syrup
3 ounces club soda
1 lemon slice/peel per glass
1 rosemary sprig, per glass
Add ice to a shaker along with the gin, lemon juice and rosemary simple syrup and shake well. Strain into a rock (short) or collins (tall) glass filled with ice. Add club soda. Gently stir. Garnish with lemon slice and rosemary sprig.
Rosemary-Cranberry Sour
This makes a great holiday cocktail because of the cranberry and red color it creates, along with the green sprig of rosemary.Ingredients (per cocktail)
1 1/2 ounces vodka (gin can be substituted)
1/2 ounce 100% cranberry juice
1/4 ounce fresh lemon juice
3/4 ounces rosemary syrup
1 rosemary sprig, per glass
Add ice to a cocktail shaker along with the above ingredients except the rosemary sprig. Shake well until chilled and strain into a martini-style or gimlet-style glass. Garnish with rosemary sprig.
Rosemary-Tequila Rickey
In this recipe I use the silver (or clear) tequila. You could substitute the classic golden as well.Ingredients (per cocktail)
1 1/2 ounces silver tequila (Patron's Roca)
1/2 ounce fresh lime juice
3/4 ounce rosemary syrup
2 ounces club soda
1 rosemary sprig, per glass
Add ice to a shaker along with all of the ingredients except the soda water and rosemary sprig. Shake well. Add ice to a collins (tall) glass, and pour strained contents into glass. Add club soda. Gently stir. Garnish with rosemary sprig.
Rosemary ’75
A French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a Soixante Quinze. The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. This is a version from Food and Wine that includes rosemary.Ingredients (per cocktail)
1 1/2 ounces gin
1/2 ounce fresh lemon juice
1/2 ounce rosemary syrup
2 ounces champagne
1 rosemary sprig, per glass
Add ice to a shaker along with all of the ingredients except the champagne and rosemary spring. Shake well. Pour into a champagne flute and add the champagne and garnish with rosemary sprig.
Berry Juniper Rosemary Holiday Fizz
This is a holiday cocktail recipe promoted by chef Jamie Oliver, and credited to Anna Jones. I've modified it to remove the little pieces of rosemary and to substitute the rosemary syrup as guests didn't like to see the floating leaves.Ingredients (Makes 8-10 cocktails)
16-18 ounces frozen blackberries
4 lemons , chopped into small pieces
8-10 juniper berries
5-6 ounces rosemary syrup
15-17 ounces Bombay Sapphire gin
10- 20 ounces club soda
Divide the blackberries, lemons and juniper berries among the glasses, along with the rosemary syrup. This can be done ahead of time and allowed to sit in the fridge until your guests arrive.
When you’re ready to serve, use a muddler to mash the berry mixture until the fruit is crushed. Fill each glass with ice, top with 1 1/2 ounces gin and a dash of soda water, stir well and serve.
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