Rosemary's Baby Recipe

Combine 0.75 cups granulated sugar and 0.75 cups water in a small saucepan over medium heat. Stir until sugar is fully dissolved and mixture just reaches a simmer — do not boil vigorously.

Remove from heat, add 3 fresh rosemary sprigs, and let steep for 20–30 minutes, covered, to extract aromatic oils and flavor.

After steeping, remove rosemary sprigs and strain the syrup through a fine mesh sieve or cheesecloth into a clean container. If using, whisk in 0.5 tsp neutral gum syrup (or a drop of food-grade glycerin) to give a smooth, silky texture typical of gomme syrups.

Cool to room temperature, then refrigerate. Keeps for up to 2 weeks refrigerated.

Muddle

Place 3 fresh raspberries and 0.5 oz demerara syrup into a mixing glass or shaker. Gently muddle until broken down but not pulverized — you want puree and some texture for flavor and color.

Build

Add 2 oz apricot whiskey, 0.75 oz fresh lemon juice, 0.5 oz demerara syrup (if you prefer sweeter, increase up to 0.75 oz), 2 dashes cardamom bitters, and 0.5 oz rosemary gomme to the shaker with the muddled raspberries.

Shake

Fill the shaker with ice and shake vigorously for 12–18 seconds until well chilled and slightly diluted.

Double Strain

Double-strain the cocktail into a chilled coupe or rocks glass (if you want it over ice, use a double old-fashioned glass with fresh large ice). Use a fine mesh strainer in addition to the shaker strainer to remove raspberry seeds and small bits of rosemary.

Garnish & Finish

Garnish with one fresh rosemary sprig tucked alongside a fresh raspberry on the rim and a lemon twist if desired. Optionally, slap the rosemary sprig between your palms briefly to release aromatics before garnishing.

Serve

Serve immediately while cold and aromatic.