The Rosemary Cocktail Food

ROSEMARY-GINGER COCKTAIL

Steps:

• Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
• Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
• Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.

GINGER, CARDAMOM AND ROSEMARY GIN COCKTAIL

Steps:

• Heat a small saucepan to medium heat and add the water, sugar, cardamom pods and ginger. Let the sugar dissolve and the mixture infuse for about 10 minutes. Let cool and then strain out the cardamom and ginger.
• Add the gin and rosemary to a cocktail shaker and use a muddler or back of a wooden spoon to muddle the rosemary in to the gin.
• Add the sweet vermouth, lemon juice, cardamom syrup, angostura bitters and ice. Shake until the outside of the shaker is cold and slightly frosted.
• Use a Hawthorne Strainer and strain the drink in to a glass. Garnish with a lemon peel and a sprig of rosemary.

ROSEMARY GREYHOUND COCKTAIL

Steps:

• Simple Syrup: In a small sauce pan over medium low heat, dissolve the sugar into the water for about 5 minutes. Do not let the mixture boil or crystals will form. In a heat safe container, pour the warm sugar water mixture over the rosemary sprigs and let it steep for at least 1 hour. The rosemary simple syrup will keep in the refrigerator in an airtight container for 10 days.
• Cocktail: In tall glass filled with ice combine the vodka, rosemary simple syrup and grapefruit juice. Garnish with a sprig of rosemary.

ROSEMARY GREYHOUND COCKTAIL

Steps:

• In a cocktail glass, combine grapefruit juice, vodka, and rosemary simple syrup. Stir.
• Add ice to fill glass and stir again. Garnish with rosemary sprig and fresh grapefruit slice.
• 1 c. sugar
• 1 c. water
• 1 large sprig fresh rosemary (double for a more pronounced rosemary flavor)

ROSEMARY VODKA COLLINS

Steps:

• If you haven't already, prepare a batch of rosemary simple syrup by following the instructions for our honey simple syrup HERE. In step one, add 4 sprigs of fresh rosemary. Once the simple syrup has reduced, discard the rosemary and transfer into a jar. Let cool.
• Next, place vodka, lemon juice, and cooled simple syrup into a drink shaker. Then, add a few ice cubes.
• Put the top on and give it a good shake to mix everything together.
• Pour cocktail over ice into a tall Collins glass. Then, top it off with a splash of seltzer water.

SPARKLING CRANBERRY ROSEMARY COCKTAILS

Steps:

• Combine vodka, cranberry juice, and tripe sec in a small pitcher. Chill until ready to serve. Add enough vodka mixture to each champagne flute or other similar sized drink glass to fill halfway. Add 1-2 teaspoons simple syrup (sweeten to taste) and stir. Add enough prosecco to fill glass and garnish with cranberries and rosemary sprig. Cheers!

ROSEMARY GIMLET

Steps:

• 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.

BLOOD ORANGE ROSEMARY COCKTAIL

Steps:

• Pour blood orange juice, rosemary infused simple syrup, and vodka into a cocktail shaker.
• Shake until combined.
• Line a glass with ice, a blood orange slice, and a rosemary sprig.
• Pour cocktail mixture into the glass.
• Serve immediately.

GRAPEFRUIT VODKA COCKTAIL WITH ROSEMARY

Steps:

• Fill double old fashioned glass with ice. Add juice, soda, vodka and simple syrup and stir until well combined. Serve garnished with rosemary sprig.

ROSEMARY FIZZ COCKTAIL

Steps:

• Fill a highball glass with ice.
• Pour in the vodka, rosemary syrup, and lemon juice and stir several times.
• Pour in the soda water. Garnish with a rosemary sprig and lemon wheel.

CRAN-ROSEMARY MOCKTAIL

Steps:

• Combine the cranberries, rosemary and sugar in a cocktail shaker. Muddle until the cranberries and rosemary are broken down and juicy.
• Add the nonalcoholic spirits to the shaker along with a handful of ice. Shake well until cold, then double-strain into a highball glass filled with ice. Top with the tonic. Garnish with cranberries and rosemary.

ROSEMARY CITRUS OLD FASHIONED

Steps:

• Make the Rosemary Citrus Simple Syrup:
• In a small saucepan, combine 1/4 cup water, 2 tablespoons sugar, 3-5 orange slices, a few sprigs of fresh rosemary.
• Mix over medium heat until sugar has dissolved, which just takes a minute or so.
• Remove from heat, strain liquid into a separate bowl, and cool to room temperature.
• Stir whisky, 1 teaspoon rosemary citrus syrup, and bitters well in a shaker then pour over ice in a glass. Garnish with orange slices and a small sprig of rosemary.

ROSEMARY GIN COCKTAIL

Steps:

• Fill double old fashioned glass with ice. Add juice, tonic, gin and simple syrup and stir until well combined. Serve garnished with rosemary sprig.

ROSEMARY GIN FIZZ COCKTAIL RECIPE

Steps:

• Shake gin, lemon juice and rosemary simple syrup in a cocktail shaker filled with ice. Strain into a glass filled with ice. Add club soda. Garnish with lemon slice and rosemary sprig.
• Combine sugar and water in a small saucepan then bring to a boil. Cook, while stirring, until the sugar dissolves. Remove pan from the heat, add rosemary, and then let steep for 1 hour. Discard the rosemary sprig.

CRANBERRY ROSEMARY SHRUB COCKTAIL

Steps:

• Add the cranberries, apple cider vinegar, sugar, cinnamon stick, rosemary, and black peppercorn in a 2 quart sauce pan.
• Bring the cranberry mixture to a boil over medium high heat, stirring the mixture so the sugar dissolves.
• Reduce heat to low and simmer for 5 minutes.
• Remove from heat and cool completely.
• Using a mesh strainer, strain the mixture into a glass jar.
• Discard the cinnamon stick and rosemary.
• You may like to reserve the cooked cranberries in a separate container to add them to the cocktail for a garnish. Otherwise, use fresh cranberries for garnishing.
• Fill a cocktail shaker halfway with ice.
• Then, add the bourbon and shrub.
• Shake until chilled.
• Strain into 3 glasses with 1 large ice cube (or fill the glass halfway with ice)
• Top with seltzer and stir.
• Garnish each glass with rosemary sprigs and cranberries.