Rosemary Gimlet

It seems that COVID19 is giving rise to certain trends  . . . everyone is baking banana bread, bread, attempting scallion pancakes, and dalgona coffee. The Rosemary Gimlet is another popular item that has been invading Instagram, Facebook, and twitter feeds while people are self-isolated.

Created by cookbook author and food blogger David Lebovitz, this refreshing take on the classic Gimlet will leave you wanting more.

I made this yesterday and both Paul and I felt it was a winner. The most difficult thing is making the rosemary infused syrup (and there is nothing really difficult about that). The syrup does make enough for about 8 cocktails so your wish for more beverages will be granted . . .

Even though Lebovitz says that this is a winter cocktail (cocktails have seasons . . . who knew) I think it would be a great addition to your Easter menu.

Rosemary Gimlet

Rosemary Syrup

1/2 cup (125ml) water

1/2 cup (100g) sugar

2 tablespoons (4g) coarsely chopped fresh rosemary leaves

Rosemary Gimlet

2 ounces gin

3/4 ounce fresh lime juice

3/4 ounce rosemary syrup

Make the rosemary syrup by heating 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. Once cool, strain the rosemary syrup into a jar, and refrigerate until ready to use.

Chill a stemmed cocktail glass in the freezer.

Measure the gin, lime juice and rosemary syrup into a cocktail shaker. Fill the shaker halfway with ice, cover, and shake the gimlet mixture about twenty seconds, until very cold. Pour into a chilled cocktail glass. Garnish with a sprig of rosemary or a slice of fresh lime.