Rosemary Syrup

This homemade rosemary simple syrup is so easy, it’s ridiculous! Concentrating the flavor of fresh rosemary in an equal-parts sugar-water mixture on the stovetop is the best way to get strong rosemary flavor and aroma into your cocktails and mocktails. I love it for the holiday season, but you can make this simple syrup any time you have a few sprigs of fresh rosemary on hand.

How to Make Rosemary Syrup

Making rosemary simple syrup is just as easy as making simple syrup, which is almost as easy as boiling water and requires no further skills than that. All you have to do is simmer water, sugar, and rosemary for up 8 minutes, then strain, cool, and store. I promise it really is that easy.

1. To a saucepan add all ingredients and place on medium heat.
2. Stir occasionally until the sugar dissolves.
3. Once dissolved, let simmer for about 8 minutes.
4. Let cool completely before straining and store in the fridge for about 2-4 weeks!

Ways to Use It

• In cocktails, like my Smoked Rosemary Negroni Sour and Apple Cider Rosemary Hugo Spritz.
• With whiskey: Rosemary and whiskey (bourbon, rye, Irish, Scotch) go great together! Swap the regular simple syrup in a Classic Whiskey Sour for rosemary syrup.
• In mocktails, like the Blood Orange Rosemary Mocktail Mule and my Bitter Citrus Soda hangover remedy that you can customize with any fruits and syrups you like.
• In marinades: combine your rosemary syrup with citrus juice (or vinegar), salt, and oil for a meat marinade before grilling or roasting.