How to make Rosemary Simple Syrup
With just three ingredients and 15 minutes, this Rosemary Simple Syrup recipe turns extra rosemary into a fancy bartending ingredient that will have you feeling like a mixologist at home. Use for whisky, gin or vodka cocktails, and mocktails.
The perfect Rosemary Syrup Recipe for whisky, gin, vodka or mocktails!
Whether it’s summer and I have lots of it in my garden, or it’s fall and I have some leftover after making butternut squash noodles, it seems like I often have extra rosemary I want to use up.
If you can relate, and you love a great cocktail, I suggest you try this fresh homemade Rosemary Simple Syrup.
Do you like whisky? Or maybe you prefer gin or vodka? The great news is that this syrup pairs perfectly with ALL of those things.
Or, if a mocktail is more your speed, I have you covered there, too.
Why you’ll love Rosemary Syrup
- No more throwing wasted herbs (and money!) into the trash can. Make something useful out of it!
- Adds a unique flavor to cocktails that can’t be matched by ordinary simple syrup.
- Keeps up to 5 days in the fridge. Perfect to enjoy over a long weekend.
Rosemary Infused Simple Syrup Ingredients
- fresh rosemary – you’ll need 2 large sprigs, as it’s the star ingredient! It infuses the syrup with its fragrant, woody aroma.
- granulated sugar – the sweetener for the syrup, which balances the herb’s intensity.
- water – the base of the syrup, and what the sugar dissolves into.
How to make Rosemary Simple Syrup
- First, the most fun part – put the rosemary on a cutting board and gently whack it with the back of a knife. This will help release the flavor and aroma.
- Put the rosemary in a saucepot and add the sugar and water. Heat this over medium heat for about 5 minutes or until the sugar is completely dissolved into the water.
- Remove the syrup from the heat and let it stand for 10 minutes. The rosemary will continue to infuse the syrup with flavor during this time.
- Carefully remove the herb sprigs from the syrup and throw them away.
- Transfer the syrup to a jar and refrigerate it until it’s completely cool before using it.
Home Chef Tips for Rosemary Simple Syrup
- For a stronger rosemary flavor, add an extra sprig, or allow the sprigs to steep for a few minutes longer.
- For a milder flavor, steep for only 5 minutes instead of 10.
Cocktails with Rosemary Simple Syrup
A great cocktail is only one decision away. Choose the liquor you’re in the mood for:
- BOURBON – A bourbon lemon rosemary 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 syrup, and 2 parts tonic water.
- VODKA OPTION #1– A grapefruit vodka cocktail is a fizzy and refreshing rosemary syrup cocktail that pairs perfectly with food.
- VODKA OPTION #2 – A cranberry rosemary cocktail is the perfect drink for Thanksgiving and Christmas!
Other ways to use this Rosemary Simple Syrup Recipe
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.
How to store Rosemary Syrup
To prolong the syrup’s shelf life, store it in an airtight container. I’ve found that a mason jar works great. Keep the syrup in the fridge for up to 5 days.
Rosemary Simple Syrup Cocktail FAQs
Simple syrup should have consistency thin enough to easily stir into drinks.
Yes! Fresh rosemary provides the best flavor and aroma.
This could happen due to overcooking. Keep an eye on the simmering process and remove it from the heat if it starts to visibly thicken too much.
Rosemary Infused Simple Syrup
With just three ingredients and 15 minutes, this Rosemary Simple Syrup recipe turns extra rosemary into a fancy bartending ingredient that will have you feeling like a mixologist at home. Use for whisky, gin or vodka cocktails, and mocktails.
Ingredients
- 2 large sprigs of rosemary
- 1/2 cup granulated sugar
- 1/2 cup water
Instructions
- 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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Nutrition Information:
Yield: 5 Serving Size: 2 tablespoonsAmount Per Serving: Calories: 78Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 0g
What are the chances that one would see two posts on the same day on food blogs that are about rosemary simple syrup? Today that chance is 100% – and I only subscribe to 4 blogs right now… The other post was at thespiffycookie.com, and that drink sounded really good, too. Happy holidays to you and yours!
’tis the season for rosemary cocktails, I supposed. I hope you’re having a nice holiday season, Susan.