Rosemary Stinger Cocktail Recipes

ROSEMARY GREYHOUND COCKTAIL

Steps:

• Combine the grapefruit juice, vodka and Rosemary Simple Syrup in a cocktail glass. Stir, add ice cubes and stir again. Garnish with a rosemary sprig.
• Combine the sugar, rosemary and 1 cup water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. Let cool, then remove the rosemary sprig. Store in a sealed container in the refrigerator for up to 1 month.

ROSEMARY STINGER COCKTAIL

Steps:

• Combine water, sugar, and rosemary in a microwave-safe glass jar. Microwave and bring to a boil, about 2 minutes, watching carefully to ensure it doesn't boil over.
• Allow to sit for 10 minutes; bring to a boil again. Let syrup sit until cooled, 15 to 20 minutes. Strain out the spent rosemary.
• Measure 3 fluid ounces of rosemary simple syrup, ice, bourbon, orange liqueur, amaro liqueur, and lemon juice into a cocktail shaker and mix. Pour into glasses, add bitters to each, and top with a sprig of rosemary and an orange peel strip.

ROSEMARY GIMLET

Steps:

• Rosemary Simple Syrup:In a small saucepan, bring 1/2 cup water, sugar, and rosemary to a boil, stirring until sugar dissolves. Let stand 30 minutes, then strain; discard solids. Refrigerate in an airtight container up to 1 week. (Makes 1/2 cup.)
• Cocktail:Combine gin, lemon juice, and 3/4 ounce syrup in a cocktail shaker. Fill halfway with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain and serve, garnished with rosemary.

ROSEMARY-GINGER COCKTAIL

Steps:

• Bring all syrup ingredients to a boil in a small saucepan over medium heat. Boil, stirring until sugar has dissolve, about 1 minute. Remove from heat. Let stand, covered, 1 hour at room temperature.
• Strain through a fine-mesh sieve, pushing down on solids to extract as much liquid as possible. Refrigerate until ready to use.
• Combine gin, 1 cup of the rosemary-ginger simple syrup, sparkling water, and lime juice in a cocktail shaker. Add ice cubes and shake until well-chilled. Strain 3/4 cup each into 8 glasses and serve.

CRAN-ROSEMARY MOCKTAIL

Steps:

• Combine the cranberries, rosemary and sugar in a cocktail shaker. Muddle until the cranberries and rosemary are broken down and juicy.
• Add the nonalcoholic spirits to the shaker along with a handful of ice. Shake well until cold, then double-strain into a highball glass filled with ice. Top with the tonic. Garnish with cranberries and rosemary.