Rosemary syrup is a type of simple syrup with the addition of fresh rosemary once the syrup comes off the heat. Rosemary syrup has the strong piney-resinous aroma of rosemary without the bitter flavors, as they're muted by the sweetness of the syrup.
Rosemary syrup has many culinary uses - it's quite nice brushed over lemon pound cake. In cocktails, rosemary syrup can lend a gin-like quality and freshness to drinks.
Rosemary syrup is easy to make. Make a simple syrup as usual by taking equal parts of white sugar and water and cooking them together for a few minutes until lightly thickened. Remove the pan from the heat and add a few springs of fresh rosemary. Cover the pan, and let steep for 20 minutes, or until sufficiently flavored. Strain the syrup into a clean container for storage, and preserve with an ounce or two of vodka, if desired.
Some popular cocktails containing Rosemary syrup
- Auld Lang — Sparkling white wine, Aperol, Elderflower liqueur, Lime juice, Rosemary syrup
- Grand Ole Apry — Champagne, Apricot liqueur, Damiana Liqueur, Rosemary syrup, Lemon juice
- Evil Dead — Rye, Aquavit, Bitters, Orange bitters, Rosemary syrup, Maple syrup
- Southern Junction — Sotol, Peychaud's Bitters, Herbal liqueur, Egg white, Lime juice, Lemon juice, Rosemary syrup, Rosemary
- Rosemary Figurine — Rye, Dry sherry, Fig, Rosemary syrup, Lemon juice, Rosemary