Rosemary Gimlet co*cktail recipe (2024)


Rosemary Gimlet co*cktail recipe (1)
Some say, “You eat with your eyes.” I don’t know about you, but until my eyes start sporting incisors, I’ll continue to use my mouth. Especially when drinking co*cktails.

I was recently at a bar that specialized in herbal concoctions and ordered a Rosemary Gimlet. I’ve been focusing a little more on gin these days, favoringan ice-cold martini over my usual whiskey or rye-based drinks. Partially because I was in the states and people kept making Manhattans and other co*cktails way too sweet. One said-to-be reputable bar served me a Manhattanwith extra maraschino cherry juice in the glass. If I wasn’t so respectful of bartenders, I would have lept over the bar and made her stop. What’s up with that?

I tend to like my co*cktails on the tangy or on the rugged side, rather than too fruity or sweet. Herbs, I can go either way on. Rosemary in particular, is one of those herbs that if you use a little too much of it, the taste can be medicinal. But when I saw it paired withgin and lime juice on abar menu in New York, I figured it would be a nice combination for a winter co*cktail. And after my first sip, I was convinced that it was.

Rosemary Gimlet co*cktail recipe (2)

The only issue I had with the one that I’d ordered was that it was served in a thick glass, shapedlike a deep cone tapering downward, resting on a base with no stem. It was more appropriate to what you might find at an airport lounge rather than an upscale co*cktail bar, where drinks were going for$14 a pop, plus tax andtip. While chatting with the barman, I did mention that the co*cktail was tasty, but the glass could have used an updating. He repliedthat that’s what they had on hand, which seemed a shame.

We may not be able to eat with our eyes (and if you can, please share a video…or, er, maybe not…), but how a co*cktail tastes can dependon the glass. At least to me. Just likewe all have our own favorite coffee cup, a co*cktail glass provides avisceral experience that can’t always be explained. Wine pros will talk about how the shape of the glass focuses certain flavors of the wine tospecific parts of your tongue that will enhance the experience, which is probably true. Sois it too hard towant a co*cktailin a proper glass? (And unless you’re from the south, hold the jam jars!)

Rosemary Gimlet co*cktail recipe (3)A friend of mine told me about going to a swanky hotel in Manhattan for a martini, and her favorite part was the glass. She described it as having a curved shape, like a typical martini glass, but at the very top, right before the rim, the glass curved in just a little bit, which she reiterated with the tips of her index fingers co*cking inwards. From that tiny gesture, I could tell exactly how that cold martini tasted as it slipped through her lips.

Rosemary Gimlet co*cktail recipe (4)

Ditto with a gimlet. Icy gin needs to be served in a stemmed glass, as your handswill warm the drink. When I’m roaming through thrift stores and flea markets, I pick up co*cktail glasses when I see ones that interest me. For some reason, co*cktail glasses tend to get broken more often than other glasses, which may be why some people just give up and use jam jars. (Spoiler: Those French “working glasses” that they sell for drinks in America, no one uses for drinks in France.) But being a thrifty guy, I buy co*cktail glasses when they’re $1 a pop, if I can, and treat myself to a proper glass. Like the ones here that I bought at a Goodwill shop.

Rosemary Gimlet co*cktail recipe (5)

The name “Gimlet” sounds like something that might be sipped in a more genteel era, when the proper glass was de rigeur. Modern tastes now swap out fresh lime juice for the sweetened bottled stuff. And unless I didn’t get the memo, you can use any kind of gin that you like. I picked up this bottle of dry rye gin, made by St. George Spirits, perhaps hoping to capture some of the former glory of the rye whiskey-based Manhattans that I knew and loved so well.

I knew the Jörg Rupf, the German founder of the company, back when he was tinkering away with his oak barrels and distiller, in a hangar, making eau-de-vies and other spirits that few in Americahad ever heard of. (He once made a holly berry eau-de-vie that was kind of wacky, for Christmas. He also laughed about how little business he did: At the time, his biggest restaurant account went through 1/2 bottle of liquor every two months.) Now the company has shifted hands, right about the time co*cktails reemergedin America, and seems to be going gangbusters.

Rosemary Gimlet co*cktail recipe (6)

Although Jörg has retired, the new team is doing some very interesting things, like this gin. I found the rye a bit too “present” for a martini, but was spot-onin this gimlet. But feel free to use a favorite gin, because you should always judge a liquor by the flavor, not by the bottle. Unless, of course, you drink with your eyes.

[This recipe is featured in my book Drinking French…now available!]


Rosemary Gimlet

Rosemary adds a lovely resiny flavor to this co*cktail, with pairs nicely with the tart lime and juniper-rich gin. However it is a flavor that can quickly overwhelm. I found the amount in the syrup that I used to be just right. But if you’re a bit apprehensive, you can dial it back to 1 1/2 tablespoons (about 3g). The rosemary syrup will make enough for about eight or so co*cktails. It can be kept in the refrigerator for several weeks. It’s also nice drizzled over fresh orange slices for dessert.The recipe can be scaled up to whatever will fit comfortably in a co*cktail shaker. Most co*cktail shakers can handle two drinks at the same time.

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 co*cktail glass in the freezer.

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


Rosemary Gimlet co*cktail recipe (2024)


What gin goes well with rosemary? ›

The most famous brands are Bombay Sapphire, Beefeater and Tanqueray. Juniper and citrus are generally the dominant flavors in London Dry gin. I've found that these flavors pair very well with rosemary, making London Dry gin my favorite gin for rosemary gin co*cktails.

Does rosemary simple syrup need to be refrigerated? ›

Allow the syrup to cool before straining out the rosemary and storing the syrup in an airtight container in the fridge.

What is the difference between a gimlet and a margarita? ›

A Tequila Gimlet is similar to a margarita because it's made with lime juice and tequila, but it lacks the other added ingredient of the Classic Margarita: Triple Sec or Cointreau.

Does a gimlet contain multiple types of alcohol? ›

A simple, classic co*cktail—just gin (or vodka), lime, and sugar—the gimlet is one of the gems among classic co*cktails, with a long history stretching from the high seas to Madison Avenue.

What alcohol pairs well with rosemary? ›

Rosemary can be muddled or incorporated into a syrup, or infused into liquor. Adding a sprig as a garnish will infuse a drink with flavor or you can burn it to smoke your glass. The smoked rose co*cktail is a beautiful example of two of those options. Rosemary can be used in rum, tequila, vodka, and whiskey recipes.

What not to mix with rosemary? ›

Antiplatelet and anticoagulant drugs (blood thinners)

Rosemary may affect the blood's ability to clot. It could interfere with any blood-thinning drugs you are taking, including: Warfarin (Coumadin) Clopidogrel (Plavix)

What happens if you don t refrigerate simple syrup after opening? ›

Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.

Does rosemary simple syrup go bad? ›

Can Simple Syrups go bad? They can get moldy if they sit too long. I encourage you to store it in the fridge in a jar or bottle, but for no more than two weeks.

Does rosemary go bad if not refrigerated? ›

Rosemary, thyme, and oregano are all hardy herbs. Most fresh herbs are best stored in the refrigerator (with the exception of basil – more on that later).

What is the formula for a gimlet? ›

Place sugar in a shallow dish; dip rim of chilled glass into sugar so rim is coated. Scoop ice into a shaker. Pour gin and lime juice over the ice, and shake well. Pour drink into prepared glass.

Should you shake or stir a gimlet? ›

The Gimlet is classically stirred but once you've added fresh citrus juice (unless you've clarified your juice) even if stirred this co*cktail won't be perfectly clear. So do as Harry Craddock directs in his 1930 Savoy co*cktail Book and use some elbow grease to shake and invigorate this upper deck's co*cktail.

What glass is a gimlet served in? ›

However you take it, a gimlet is traditionally served in a chilled coupe, martini glass, or over ice in a rocks glass.

Can you order a gimlet at any bar? ›

Gimlets are a wonderful co*cktail to drink, if not to aid in the creation of a personna. The combination of gin, lime juice, and sugar is very accessible, so you should be able to order some version of a gimlet at nearly any bar.

Is a gimlet a girls drink? ›

If drinks were college coeds, from cardigan-wearing scotch-and-sodas to sorority row cognacs, then the gimlet would be “everyone's girl.” It's classic, straightforward, and always agreeable. Though using gin is the way to go for purists, the Gimlet Girl is totally fine with you using vodka. Or sake, for that matter.

What does bruising mean in bartending? ›

Bruised: When a co*cktail or martini has be over shaken and pieces of ice and oxygen bubble forms. This results in a cloudy or murky looking co*cktail.

Does rosemary go in gin? ›

Gin and Tonic with Rosemary and Gin and Tonic with Orange are two pairings very much in vogue right now. So, we combined the best of both worlds and put together a G&T with both Rosemary and Orange!

Is rosemary nice in gin? ›

I've droned on for years about my love of rosemary paired with gin – it's even a key botanical in one of my favourite gins, Gin Mare, which is unsurprisingly when you learn that α-Pinene, one of the organic compounds found in juniper berries, imparts a rosemary flavour.

Does rosemary go in gin and tonic? ›

The Gin & Tonic, winterized.

The classic Gin & Tonic gets winterized with the addition of aromatic rosemary and sweet-sour grapefruit shrub, making it a more appropriate blizzard companion than the original.

Which gin goes with rosemary for gin and tonic? ›

Add ice to a copa glass and pour in 85 ml of Tonic. Add 35 ml of Tanqueray London Dry Gin. Stir. Garnish with lemon and rosemary.

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