Rosemary Mar-tea-ni

This petite cocktail features herbal flavors of rosemary and mint, balanced by the sweet and sour flavors of kumquat and grapefruit. The perfect fresh and easy-sipping afternoon drink. ???


  • 1.5 oz gin
  • 1 oz tea of rosemary, peppermint, grapefruit
  • .5 oz kumquat + rosemary syrup*
  • Stir with ice until chilled. Strain into s chilled glass. Garnish with rosemary and a grapefruit slice.

*Kumquat + Rosemary Syrup

Sometimes I like to make quick, small batch craft syrups by measuring out about a half cup each of white sugar and boiling water, and adding a handful of fruit or herbs to the mix. I’ll use an electric tea kettle to rapidly boil the water and then mix everything in a large coffee mug, let it sit until cool, then strain. This can be a good way to minimize waste if you don’t want a large quantity of one syrup sitting around in your fridge forever. My standard syrup making method is to add a larger volume of equal parts (usually about a cup) sugar and water to a small saucepan, heating until the sugar is dissolved, adding my fruit or herb and then simmering until the fruit begins to breakdown or the mixture is slightly thickened. This yields a more flavorful syrup, but also requires more time and cleanup. I’ll share more details in an upcoming post devoted to all things syrups.

For my Kumquat + Rosemary Syrup, I followed the steps above, using a few sprigs of rosemary and a generous handful of kumquats that I washed, chopped, and muddled in the mug. The result is a fragrant, fresh, sweet and herbal cocktail syrup, ready in mere minutes and the perfect quantity for making a small batch of cocktails.