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Recipe Detail Page
Summer Gin Gimlet
Early Summer 2015
In a cocktail shaker filled with ice, add 1½ oz gin, ½ oz lemon juice, ½ oz lime juice, 1 oz Lemon-Rosemary Syrup (recipe follows) and ½ oz egg white. Shake sharply, strain into a coupette glass and add a dash of lemon bitters (optional). Garnish with a lemon twist.
Makes 1 cocktail
Makes approx. 1 cup (250 mL)
LEMON-ROSEMARY SYRUP
To a heatproof container, add 1 cup (250 mL) sugar, the zest of 1 whole lemon and 3 fresh rosemary stalks. Add 1 cup (250 mL) boiling water and stir to dissolve. Allow to cool. Remove lemon zest, cover, and store. Remove rosemary sprigs after 24 to 48 hours (to taste). Refrigerate for up to 3 weeks.
Makes approx. 1 cup (250 mL)
