Rosemary-Lemon Infused Gin
This super easy Rosemary-Lemon Infused Gin takes mere minutes to assemble. The hardest part is waiting for the ingredients to infuse!JUMP TO RECIPE
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Infused booze- a cocktail game changer
If you’ve looked around my blog, it’s plain to see- I like me some booze. Now, I’m not throwing them back every night of the week or anything, but I definitely enjoy a little libation here and there.
That being said, I feel an unsung hero of the cocktail club is infused spirits. Adding fruit, herbs and spices to a spirit brings on a whole new level of flavor to your cocktails- without the fake, unnatural taste you often find in flavored booze at the liquor store.
When you infuse your own alcohol, you not only get to experiment with new flavors and combinations, you also have the luxury of knowing exactly what you’re drinking.
The waiting is the hardest part
Infusing alcohol is so easy! All you need is a jar or airtight container, your booze of choice (we’re using Gin) and your aromatics/herbs/spices/fruit.
To make this recipe, you’ll throw a few sprigs of fresh rosemary and a strip of fresh lemon peel into a jar or container, cover it with the booze, seal it, shake it- and leave it be.
Now some recipes call for a little shake here and there, and while that certainly won’t hurt- it’s not really necessary for this recipe.
The only real caveat is that you need to plan to get this going a week before you plan to use it in a drink. After that week of doing ABSOLUTELY NOTHING, you’re ready to indulge in some delicious cocktails!
If you make my Rosemary-Lemon Infused Gin, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Thirsty for more fun boozy creations? Check out my cocktails page!
Rosemary-Lemon Infused Gin
- 10 oz (1 1/4 cups) gin
- a strip of lemon peel
- 2 large sprigs of fresh rosemary
- Add gin, lemon peel and rosemary to an airtight container or mason jar. Shake well and leave to infuse for 1 week in a cool, dry place. Strain and use as desired.
You could easily double, triple, etc this recipe if you have a larger container- just be sure to maintain the same ratio of ingredients as you size up, and 1 week will still apply.
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