charred lemon and rosemary G+T

Every vacation spot really deserves its on signature drink. As my family vacations at Rosemary Beach each year, incorporating rosemary into a cocktail was a no-brainer. This is also a nice way to summarize my go-to gin and tonic for the hot weather.
 
There’s nothing particularly complicated about this, but it takes a tiny bit of advance planning. It incorporates a rosemary-infused simple syrup, charred lemon juice, botanical gin, and tonic. Garnished with a sprig of rosemary and a charred lemon slice, it’s summer happiness in a glass. 

charred lemon and rosemary G+T

For the simple syrup:

1 cup sugar
1 cup water
several sprigs (4-5) fresh rosemary

Combine sugar, water and rosemary in a small saucepan over medium heat. Cook until sugar is fully dissolved and syrup has thickened slightly, ~15 minutes.

For the charred lemons:

2 lemons (for two drinks*)

Cut 1 lemon in half and another lemon into slices. Over medium-low heat, char the lemon halves and slices cut-side down in a skillet until blackened, 2-3 minutes. Remove the halves from the skillet and flip the slices, charring on the opposite side.

* For four drinks, cut 2 lemons in half and a third lemon in slices. For every additional drink, add an additional half lemon to char.

For the drink:

0.5-.75 ounce rosemary simple syrup
charred lemon juice from ½ lemon
2 ounces botanical gin (or whatever gin you prefer)
4 ounces tonic water
1 sprig fresh rosemary
1 slice charred lemon

Pour the simple syrup, lemon juice, and gin over ice. Stir to combine. Top off with tonic. Garnish with rosemary and the charred lemon wedge. Sip, preferably on a beach.  

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