Rosemary Lemonade

Rosemary Lemonade

Guest Post by James Kirschner

Here’s the skinny on the not-so-skinny recipe. Feel free to fashion it to your fancy!

The key here is to go urban foraging. Rosemary runs rampant on the Seattle streets and it’s easy to snip and go. Check your local park or library for the fresh stuff. Just make sure you get sprigs from above a dog’s reach 😉

(Ballard urban foraging… James has taste tested the neighborhood)

Rosemary Simple Syrup:

2 cups water
2 cups sugar
3-5 sprigs rosemary

1. Add all three to a sauce pan, cover, and bring to a boil.

2. Reduce to a simmer and leave for half an hour.
3. Remove from heat and let cool.
4. Strain to remove excess Rosemary leaves. You can leave them in if you like, but I generally remove them so I don’t get stray leaves in my drinks.
5. Funnel or pour into a cruet. I like to use an old wine bottle (cleaned out of course) with a pour spout top. These pour spouts make me look like a pro:

Rosemary Lemonade:

You can adjust proportions to fit your tastes, but what we typically do is:

1 shot fresh squeezed lemon juice
2 shots vodka
2 shots rosemary simple syrup

Bottoms up!
Keywords: James Kirschner, Ballard, Rosemary Lemonade, Vodka, Urban Foraging