Tuesday, February 2, 2016

A Rosemary Cocktail

David and I went to an excellent Japanese restaurant a while back, and we treated ourselves to a cocktail to start the meal.  I tried their rosemary gimlet, and really enjoyed it.  I searched for a recipe online, and found one on David Lebovitz's food blog.  I've tweaked it a bit, cutting back on the amount of rosemary syrup.  I grow rosemary in a pot outdoors in the summerA  and have had success bringing the pot indoors over the winter, so I have a ready source of fresh rosemary, but if I didn't, for this drink I'd splurge and buy some in the grocery store.

Rosemary Gimlet
Makes one cocktail
adapted from http://www.davidlebovitz.com/2015/11/rosemary-gimlet-gin-cocktail-recipe/


Rosemary Syrup (enough for about 8 drinks; will keep in fridge for several weeks)
     1/2 cup water
     1/2 cup  sugar 
     2 tablespoons coarsely chopped fresh rosemary leaves

Heat the water, sugar and chopped rosemary leaves in a small saucepan, stirring occasionally, until the mixture is hot and sugar is dissolved. Remove from heat and let the syrup cool completely. When it's cool, strain the syrup into a jar, and refrigerate until ready to use.


The Gimlet
2 ounces gin
3/4 ounce fresh lime juice
1/2 ounce rosemary syrup
sliced lime for garnish (optional--I didn't use it)


Measure the gin, lime juice and rosemary syrup into a cocktail shaker. Fill the shaker about half-full with crushed ice, cover, and shake the cocktail mixture about 20-30 seconds. Pour and enjoy.