Rosemary Meyer Lemon Drop on

Rosemary Meyer Lemon Drop

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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.

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.

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