Rosemary gimlet: A fresh cocktail for winter days

Winter can feel like it’s never ending. While many of my friends are vowing off alcohol in February, I’ve clearly chosen the different route and have opted to build up my bar, experiment with homemade syrups (up next, tonics and bitters!) and dream up some fun cocktails to enjoy.

Now, while the gimlet isn’t a rarity, I’ve decided to pair it with a homemade rosemary simple syrup to give it a bit more of a winter vibe.

The thing with a cocktail like the gimlet is that you have to make sure you really love the gin you’re using. A gin that’s too spicy may not necessarily pair well with an herb like rosemary. 

Montreal-made Cirka Gin Sauvage features a great blend of floral and woodsy notes without being too overwhelming on the palate. It’s also super smooth — so you don’t feel like you’re burning your insides with lighter fluid.

Next comes to rosemary syrup

Turns out I’m terrible at using the bouquets of fresh herbs in my fridge and I noticed my rosemary was starting to look a little faded. 

Solution: Grab it, set your oven to 250F, lay the rosemary on a pan and roast it for 10 minutes to get the oils out.

While you’re busy doing that, mix equal parts sugar and water and bring to a boil. Once you have a homogenous syrup, set it aside and put the rosemary in to infuse. Let it sit for an hour or two. 

I use old bottles to pour in my syrup and keep them in the fridge. I also keep a sprig or two of rosemary to leave in the bottle so I can a) remember what flavour it is and b) make it look cute. 

The syrup is good to keep in the fridge for a few months. You can also use it in some other cocktails (hint: it’s a pretty awesome complement to bourbon). 

Without further ado, here’s the rosemary gimlet:

Ingredients 

  • 2 oz gin (I used Cirka gin
  • 1/2 oz lime juice
  • 1/2 oz rosemary syrup

Method

  1. Combine ingredients in a mixing pitcher.
  2. Fill with ice
  3. Stir for 20 seconds
  4. Strain into a coupe glass

It’s that easy! 

Now, what kind of flavours should I try in my gimlet next time? Or what other cocktails do you feel the rosemary syrup could shine in? Let me know what you think in the comments and I’ll give it a shot!