While the dried stuff often leaves a bitter twinge to whatever it’s added to, fresh rosemary can be such a treat–sweet and fragrant. Pairing well with many savory, lemony, and fragrant mixes, there’s something about the freshly made stuff that outperforms
It can also be tricky to infuse. The big twig thing in the middle of the sprig has a very woody taste that adds a not so great taste when infused in spirits (it’s fine to include when infusing oils, which I think is why many half-assed instructions for infusing vodka will say to throw the whole sprig in there).
- 3 cups vodka
- 1/4 cup fresh rosemary leaves
- Combine ingredients in an airtight glass jar and shake well. Store in a cool, dark place for 5 days. Give it a shake every couple of days.
- Pour through a coffee filter and store in a cool, dark place (should be a fairly dark green). Can be enjoyed immediately but the taste will improve after it has aged for about a month.
Note: Aging really does help make the flavor smoother and richer. This end result will be rather strongly flavored, so keep plain vodka on hand to dilute on a per drink basis depending on your taste. I’m pretty keen on drinking it straight up.
- In a martini, especially a dirty martini
- With sour mix, lemonade, orange juice, pear nectar, tonic, soda water, or Sprite
- On the rocks or sipped neat
- In a bloody mary, lemon drop, or tom collins
Rosemary Cucumber Martini
- 2 oz cucumber infused vodka
- .5 oz rosemary infused vodka
- Dash of angostura bitters
Shake both ingredients with ice and strain into a cocktail glass. Garnish with a few oversized olives.
Kickin’ Rosemary Lemonade
- 2 oz rosemary infused lemonade
- 1 oz lemon juice
- 1 oz simple syrup
- soda water
Fill highball glass with ice and add first three ingredients. Top with soda water and garnish with a lemon wedge.
- 1 oz rosemary infused vodka
- 1 oz blood orange infused vodka
- 2 oz cranberry juice
- 2 oz grapefruit juice
Add all ingredients to a rocks glass filled with ice. Garnish with a maraschino cherry.