Sweet-tart Meyer lemons + earthy rosemary = a deliciously sophisticated drink. And there’s nothing like the sound of ice cubes in a shaker to whet your cocktail appetite!
If you like, double the first three ingredients and make twice as much rosemary-infused syrup as you’ll need. That way, the next pair of drinks will be even simpler to shake up.
Total time:0 Minutes
Makes 2
- 2 ounces water
- 6 tablespoons coarsely chopped fresh rosemary, plus 1/2 teaspoon finely chopped rosemary, plus 2 small sprigs for garnish
- 7 tablespoons sugar, divided
- 3 ounces vodka
- 2 ounces fresh Meyer lemon juice (from about 2 lemons)
In a small saucepan over medium-high heat, combine the water, the coarsely chopped rosemary, and 6 tablespoons of the sugar and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and set aside 15 minutes.
Strain the rosemary syrup through a fine mesh sieve (discard the solids). Set the syrup aside in refrigerator until well chilled.
Meanwhile, place 2 martini glasses in the freezer to chill.
In a small bowl, combine the finely chopped rosemary with the remaining 1 tablespoon of sugar. Transfer the mixture to a small, shallow plate or saucer. Dip the rims of the martini glasses into the rosemary sugar to coat. Set aside.
In a cocktail shaker filled with ice, combine the rosemary syrup, vodka, and lemon juice. Shake until well chilled. Divide between the prepared glasses, garnish with rosemary sprigs, and serve.
