Rosemary simple syrup adds a bit of fresh herbiness to cocktails. It is especially delicious in spring and summer cocktails that contain complementary ingredients such as pear and orange. It’s simple to make and lasts in a covered jar in the refrigerator for up to 2 weeks. (I like to store mine in a mason jar.)
Rosemary Simple Syrup
1 cup water
1 cup granulated sugar
1/4 cup fresh rosemary leaves
Bring the water to a boil in a small saucepan. Reduce heat to simmer and add sugar. Stir. When sugar is dissolved, add rosemary leaves. Allow to simmer 1 minute. Remove from heat. Allow to steep for 15 minutes. Strain into glass jar. Cover tightly and refrigerate.
The Libertine Cocktail was first mixed by Chief Mixologist Mariena Mercer at the Chandelier Bar Located in the Cosmopolitan Hotel in Las Vegas.
Makes two cocktails
2 ounces rosemary simple syrup
4 ounces bourbon (I like Ragged Branch Signature Bourbon for this cocktail.)
2 ounces fresh lemon juice
2 teaspoons lemon curd (the original recipe calls for Orange Marmalade, but I had lemon curd in my refrigerator – equally delicious!)
1 tablespoon maple syrup
1 tablespoon fresh orange juice
1 egg white
Place rosemary simple syrup, bourbon, lemon juice and lemon curd in a cocktail shaker. Add ice, cover tightly and shake vigorously. Pour into two glasses with ice. Add maple syrup, orange juice and egg white to shaker. Shake until frothy and pour over cocktails. Garnish with a fresh sprig of rosemary and a lemon twist.
Here’s a lovely cocktail featuring rosemary simple syrup from our friends at Ladles and Linens Kitchen Shop: ladlesandlinens.com
Makes two cocktails.
1 medium apple
4 teaspoons rosemary simple syrup
4 lime wedges
1 cup ginger beer, chilled
4 ounces vodka
2 dashes bitters
2 cups ice
In each of two cocktail glasses, muddle half of the apple slices with 2 teaspoons rosemary simple syrup. Squeeze one lime into each glass, reserving 2 wedges for garnish. Divide remaining ingredients between both glasses, stir. Garnish with lime or ginger slices if desired. (I garnished my cocktail with a fresh rosemary sprig and an apple peel twist.)
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Southern Spoonful Recipe Column ~ The Roanoker Magazine
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