This homemade Rosemary Simple Syrup will make you feel like a fancy bartender, right in your own kitchen. Whip up a batch of this, and use it for whisky, gin, vodka or mocktails.
Well, this year is finally drawing to a close. Who needs a cocktail? While I feel like I say that every year, I think we can all agree that at the end of 2020, we may even deserve two or three cocktails.
Today, let’s start with a fresh homemade simple syrup that will be a base layer to make as many cocktails as we want. Do you like whisky? Or maybe you prefer gin or vodka?
Yes, yes and yes, this simple syrup pairs with all of those things! Or, if a mocktail is more your speed, I got you covered. And I’ll be back tomorrow with a new post about a rosemary gin cocktail.
Why should I make rosemary infused simple syrup?
Simple syrup is one of those things that you CAN buy at the store, but it’s SO stupid easy to make at home that there’s almost no excuse not to.
Plus, you save so much money making it yourself! A store-bought bottle of traditional simple syrup could run $4 or more.
You can make the same amount at home with around 50 cents worth of granulated sugar, plus some free tap water.
And if you want a flavored simple syrup, homemade is the way to go. Rosemary simple syrup might be available at super specialty liquor stores or extremely upscale grocery stores, but those aren’t places I shop often.
It’s so much easier and cheaper to just make it myself.
The ingredients for this Rosemary Simple Syrup recipe are few:
- fresh rosemary
- granulated sugar
How to make Rosemary Simple Syrup:
To make rosemary simple syrup, place rosemary on a cutting board and gently hit the sprigs with the back of a knife. This helps release their flavor and aroma.
Then, transfer the rosemary to a saucepot, and stir in the sugar and the water. Place this over medium heat and cook 4 to 6 minutes or until the sugar is dissolved.
Remove the syrup from the heat and let it stand at room temperature for 10 minutes. During this time, the rosemary will continue to infuse the syrup with flavor.
After 10 minutes, carefully take the rosemary sprigs out and discard them. Transfer the simple syrup to a jar or other airtight container and refrigerate until completely cool.
The syrup can be kept in the refrigerator up to 5 days.
Some ideas for rosemary infused simple syrup cocktails:
- BOURBON – My Lemon & Rosemary Bourbon Sour cocktail is an herby twist on a classic bourbon sour cocktail.
- GIN – I love this simple syrup in a Rosemary Gin Cocktail. Combine 1 part gin, 2 parts fresh orange juice, 1/2 part rosemary simple syrup, and 2 parts tonic water.
- VODKA #1 – Use this simple syrup to make a cranberry rosemary vodka cocktail by combining 2 parts vodka, 4 parts cranberry juice, and 1/2 part rosemary simple syrup.
- VODKA #2 – Use this simple syrup to make a grapefruit rosemary cocktail by combining 2 parts vodka, 3 parts fresh grapefruit juice, 1/2 part rosemary simple syrup and 2 parts club soda.
You can also make mocktails with this rosemary syrup!
Mocktails seem to get a bad rap as being reserved for pregnant women and kids, but I love a good mocktail, even when I don’t have a “reason.” They’re just delicious.
To make a mocktail, use any of the recipes above, except substitute tonic water or club soda for the alcohol.
Another great mocktail is agave lemonade with a splash of this simple syrup added to it.
Some simple snacks to serve with rosemary cocktails:
I have a phyllo cup recipe made with bacon, apple and cheese that is a great sweet and savory snack to pair with a cold drink.
Any of the snack ideas on this wine and cheese board are just as good with a gin cocktail as they are with wine!
And of course, nobody ever turned some down spicy potato chips while drinking, right?
- 2 large sprigs of rosemary
- 1/2 cup granulated sugar
- 1/2 cup water
- Place rosemary on cutting board and gently hit sprigs with back of knife to release their flavor and aroma.
- Transfer rosemary to small saucepot; stir in sugar and water. Cook over medium heat 4 to 6 minutes or until sugar is dissolved, stirring occasionally.
- Remove from heat; let stand 10 minutes.
- Remove and discard rosemary sprigs. Transfer syrup to jar or container and refrigerate until completely cool, or up to 5 days. Makes about 2/3 cup syrup.
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Serving Size:2 tablespoons
Amount Per Serving: Calories: 78Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 0g
More recipes that use rosemary:
- Sockeye Salmon Recipe – 5 ingredients + 5 minute prep time!
- Super Crispy Roasted Shallot Potatoes – a great side dish for prime rib or steak.
- Prosciutto Pinwheels – just five ingredients.
- Pumpkin Crostini – with melty brie and candied nuts.
- Baked Lemon Ricotta – a dreamy winter appetizer.
- Creamy Rosemary Chicken from The Dizzy Cook
- Rosemary Focaccia Bread from Gimme Some Oven