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I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Rosemary Gimlet

Rosemary Gimlet

Some might wonder, "What's a gimlet?" A Gimlet is typically a cocktail made of gin and lime juice. A 1928 description was "Gin and a spot of lime and soda." And while some might consider this more of a winter cocktail, because of the addition of rosemary, I still had to share! Besides, we're barely a week into spring!

I discovered this yummy gem a few months ago. After a gin-loving friend of mine got my obsessed over French 75s, I started researching what other gin-based cocktails were out there, but more importantly, which ones sounded different and would I like them.

I think the beauty of a really good cocktail is all about simplicity. This way each of the flavors stand on their own yet work so well together. This Rosemary Gimlet does just that. Gin, lime juice and a rosemary infused simple-syrup. That's it. And yes please, I think I WILL have another!

Ingredients (makes 1 cocktail):

Rosemary Simple Syrup:

  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons of coarsely chopped, fresh rosemary

Rosemary Gimlet:

  • 2 ounces gin (I used Hendrix's)
  • 3/4 ounce fresh lime juice
  • 3/4 ounce rosemary simply syrup

Directions:

1. For syrup, combine water, sugar and rosemary in a medium sauce pan. Heat over medium-low heat, stirring occasionally until sugar completely dissolves.
2. Once sugar has dissolved, remove from heat and let cool completely (about 30 minutes).
3. Once syrup has cooled, strain in to a measuring cup or jar, and discard of rosemary. Refrigerate until ready for use. It will keep for a few weeks.
4. In a cocktail shaker filled halfway with ice, combine gin, lime juice and rosemary simple syrup.
5. Shake vigorously for 30 seconds or so.
6. Pour in to a cocktail glass (I used these beautiful coupe glasses from Williams-Sonoma).
7. Garnish with a fresh sprig of rosemary, a slice of lime or both!

Photography by Jonathan Stiers ©2016 | Recipe from David Lebovitz

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