Rosemary is my favorite herb to use in cocktails. Though I use it all year, it is perfect for the holidays, not only for its woodsy flavor but also as a colorful, evergreen garnish.
A traditional gimlet combines fresh lime juice, simple syrup, and gin. I’ve infused the simple syrup with rosemary. The herb’s layered pine, lemony, minty aromas make a complex combination with all of the botanicals used to make gin.
I use a number of different gins regularly at home including Bombay Sapphire and Bilberry Hearts Black Hearts Gin from Journeyman Distillery, crafted nearby in Three Oaks, Michigan. The latter is so full of flavor, I prefer it with plain soda or on the rocks. For this recipe, I used Tanquerey, which just happens to be the perfect color bottle for a holiday drink display!
To make a red and green holiday garnish, cut a piece of fresh rosemary about 2.5 inches long. Remove the leaves from the bottom inch. Poke a toothpick into one or two fresh cranberries. Thread the cranberry onto the rosemary.
To create a festive display use holiday paper to line a tray or a bar cart. My favorite holiday wrapping papers are from Chicago paper company, Snow & Graham. You can also use their holiday tiny cards with place card holders to display the names of foods and drinks on your bar and buffet.
To make a full pitcher or a drink dispenser of this Rosemary Gimlet, just do the multiplication and size up! You can also tone down the strength of the cocktail by making it a spritzer. Just add soda water to your liking.
Do you have a favorite holiday cocktail or entertaining tip? I’d love to hear about it! Leave me a comment below. Cheers!
Rosemary Gin Gimlet Cocktail
Makes 1 cocktail
1 1/2 ounces rosemary-infused simple syrup (see recipe below)
1/2 ounce freshly squeezed lime juice
2 ounces gin
Combine all ingredients with ice in a cocktail shaker. Shake well for about a minute (a little dancing while you shake makes it taste better.) Pour into a coupe glass. Garnish with a sprig of rosemary and a slice of lime. Or, for a holiday garnish, skewer a cranberry or two with a sprig of rosemary.
Rosemary Simple Syrup
Combine 1 cup of sugar with 1 cup of water in a saucepan and stir over medium heat until dissolved and clear. Turn off heat and add 3 sprigs of rosemary, at least 3 inches long. Leave for 20-30 minutes. Strain the rosemary out of the syrup. Store the syrup in a jar in the refrigerator for up to two weeks.