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Recipe Collection

Rosemary Gimlet

Flora Shedden

Rosemary is a perrenial herb, meaning it’s usually available all year round — but as we move into Spring, all things fresh & green to the forefront of our cooking. This is a lovely cocktail to make whether you’re in charge of date night, or if you’ve got friends coming over for a cocktail party. The rosemary syrup gets stronger in flavour the longer you leave it, but if you’re short on time it’ll still turn out delicious.

Serves: 2
Cook time: Around 30 minutes
Prep time: 5 minutes
Photography & Styling: Flora Shedden

Season: Year Round


100g caster sugar
100g water
4 sprigs of rosemary
50g gin
50g lime juice
rosemary to serve

  1. In a small saucepan make the rosemary syrup by heat the sugar, water and rosemary together. Once all the sugar has dissolved, set aside to cool down and infuse. The syrup will get stronger the longer you leave it but I normally only manage to wait half an hour! 

  2. When ready to serve add 50g of the syrup, the lime juice and the gin to a cocktail shaker with a handful of ice. Shake for a minute or so or until the shaker is ice cold to touch.

  3. Strain and serve in coupe glasses with a sprig of rosemary to garnish.

  4. Any leftover syrup will keep, with the rosemary still in it, in a jar or airtight container for up to one month at room temperature.

— about the author

Based in Dunkeld in the Scottish Highlands, Flora runs her bakery Aran and its little sister store Lòn. She has published two cookbooks, with her most recent book Aran featuring recipes for the beautiful, seasonal sweet and savoury bakes on offer at the bakery.

Her understated and delicate style is instantly recognisable, and her Instagram account is definitely worth a follow.

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