Rosemary Gimlet

With a generous portion of lime juice, this puckery Rosemary Gimlet is balanced by the piney rosemary-honey syrup. Using botanically bracing gin makes it a gimlet; if you like, try substituting white rum for the gin to make a rosemary daiquiri.

Rosemary Gimlet
Photo: Eva Kolenko
Active Time:
5 mins
Steep Time:
2 hrs
Total Time:
2 hrs 5 mins


  • ¼ cup (2 ounces) gin or white rum

  • 2 tablespoons fresh lime juice

  • 1 ½ tablespoons Rosemary Honey Syrup (see Note) 

  • 1 rosemary sprig


  1. Place white rum or gin, lime juice, and Rosemary Honey Syrup in a cocktail shaker filled with ice. Place lid on shaker; shake vigorously. Strain into a chilled coupe glass. Garnish with rosemary sprig, tapped lightly against the hand first to release its essential oils.


Rosemary Honey Syrup (makes 1 cup): Place 5 (5-inch) rosemary sprigs and 1/2 cup near-boiling water in a sealable heatproof container. Let steep 20 minutes. Add 1/2 cup honey, and stir gently until dissolved. Cover and let steep at least 2 hours or, ideally, up to 12 hours. Strain before using. Syrup may be stored in an airtight container in refrigerator up to 2 weeks.

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