I had plans to reshoot this as a winter cocktail but wanted to wish everyone a happy new year so at the 11th hour I bring you a rosemary gimlet. I saw this recipe on the wonderful David Lebovitz’s blog a month or so ago and knew I had to give it a go. Rushing ahead of the Christmas period my rosemary died unused, so I hastily repurchased and shot it yesterday.
I’m hoping to get back on track with things in the new year as 2 surgeries and a possible broken arm that was not cast has hindered my photography terribly. Wishing you health and happiness in 2016!
For the rosemary syrup:
100g white sugar
2 tbsp fresh rosemary leaves, coarsely chopped
For the cocktail:
20ml fresh lime juice
20ml rosemary syrup
To make the syrup, place the water, sugar and rosemary leaves in a small pan and heat until the sugar dissolves. Leave to cool and then strain into a small jar to remove the leaves from the syrup. This will keep in the fridge for several weeks and is enough for 8 or so cocktails.
To make the gimlet, chill a stemmed cocktail glass in the freezer.
Measure the gin, lime juice and syrup into a cocktail shaker and add a handful of crushed ice. Shake for 30 seconds or so then pour into the chilled glass and serve with a sprig of rosemary.