Rosemary Gin & Tonic

I was very excited last night when I improvised a new cocktail, applying the principle of the rosemary gimlet recipe I love to a gin and tonic. The gin and the lime juice are the same, but including tonic makes a nicer drink for summer. Why not add in some rosemary syrup too? This drink is definitely delightful. 

When I sat down to write up my discovery, I thought I should google “rosemary gin and tonic” to see if someone else had thought of it too, and of course they had. Here’s a recipe very close to what I came up with, just with somewhat different measurements. 

ROSEMARY GIN & TONIC 

1 drink 

Note: You’ll want to make the rosemary syrup in advance, giving it time to cool. 

• 1-1/2 oz. gin (or however much you like in your gin & tonic)

• ice cubes 

• tonic water 

• 2/3 oz. rosemary syrup (recipe below) 

• lime wedge 

Put some ice cubes into a tall glass. Add gin and then as much tonic as you like. Add the rosemary syrup and squeeze in the lime juice. That’s it! 

ROSEMARY SYRUP 

(enough for about 4 drinks; will keep in fridge for several weeks) 

1/4 cup water 

1/4 cup sugar 

1 tablespoon coarsely chopped fresh rosemary leaves 

To make the syrup, 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 cool completely. Once cool, strain the rosemary syrup into a jar (discarding the rosemary), and refrigerate until ready to use.