We are at it again checking items off our winter to-do list. It’s Friday, so that means I’m tackling finding a yummy winter cocktail. The hubs recently is going through a gin phase. I like to surprise him with either his favorite IPA which is Green Flash or a cocktail when he comes home for the weekend. You know, wife of the year right here. Now, there is a tad bit of pressure when you serve a cocktail to a guy who has been a bartender in college. Gasp! It is like having your Italian grandma try your new modern version of gravy. Does she like it? Or is she just lying thru her teeth cause she loves you, and doesn’t want to hurt your feelings? So not being entirely familiar with it, I relied on good old Pinterest to make me one talented mixologist. A gimlet was the winner. The idea of fusing rosemary and lime together caught my taste buds attention. This is one crisp winter cocktail that can stay with you all the way into spring. And it makes one happy husband.
The Winter Gimlet
wedges of lime, for garnish
springs of rosemary, for simple syrup and garnish
2 ounces gin
1/2 oz fresh lime juice
1-ounce rosemary simple syrup (instructions below)
2 dashes Angostura bitters
To make the rosemary simple syrup, combine equal parts organic cane sugar and water in a saucepan and heat it gently until dissolved, then cool. Strip the leaves off the rosemary and toss them in with the sugar-water. Cover and let mixture steep for about 20 minutes or so.
** Now if you are not into the rosemary piney taste either skip the rosemary completely when making the simple syrup or leave in for less time. I like to use the organic cane sugar vs. baking sugar. It just has a deeper flavor to it.
In a shaker, add gin, lime juice, and simple syrup over ice and shake shake shake. Don’t stop, keep shaking till your fingers feel like they are going to fall off. Finish with bitters. Pour into a cane sugar rimmed cocktail glass, and garnish with limes and a sprig of rosemary.