Strawberry Gimlet with Rosemary Peppercorn Simple Syrup

Step 1

Make your Rosemary Peppercorn Simple Syrup. In a small saucepan over high heat, add your Granulated Sugar (1/4 cup) and Water (1/4 cup) and heat until boiling. Let boil for one minute, then remove from heat.

Step 2

Add your Fresh Rosemary (2 sprig) and Black Peppercorns (1 teaspoon) and let simmer for at least 20 minutes. I like to crush my rosemary with a spoon or spatula once it’s in the liquid to help release some of that flavor. Once completely cooled, pour into a sealable glass jar and set aside.

Step 3

Chill your coupe glass by placing it in the freezer before you start muddling your strawberries. Sometimes, I even drop a few ice cubes in the glass before putting it in the freezer to help the chilling process.

Step 4

Add your Fresh Strawberry (1 cup) and simple syrup to your shaker and muddle until all strawberries are crushed.

Step 5

Pour in your Lime (and Gin (2 fluid ounce) and shake for 20 seconds. You’ll want your glass to be completely chilled.

Step 6

Strain into your chilled coupe glass and garnish with Fresh Rosemary (1 sprig) and one strawberry.