Strawberry Gimlet with Rosemary Peppercorn Simple Syrup

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.

Add your Fresh Rosemary (2 sprigs) and Black Peppercorns (1 tsp) 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.

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.

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

Pour in your Lime (1) and Gin (2 fl oz) and shake for 20 seconds. You’ll want your glass to be completely chilled.

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