In the cocktail sphere, rosemary’s best friends include citrus fruits (to my palate, lime is the toughest match for rosemary, but they’re all good, and orange and grapefruit are stellar), gin (but be careful, there is such a thing as too much and someone went to a lot of trouble to create that perfectly balanced gin taste your spirit and act accordingly), whiskey (I love it with bourbon and a little burnt orange), vodka (vodka’s such a blank slate it goes without saying but let’s say it anyway) and tequila (I don’t personally drink tequila often but I think a sprig of rosemary would do as much for a Paloma as for a Greyhound or Martini). it’s not a bad additive to a gin and tonic, if you want your not-so-great gin to taste more expensive.) Rosemary is humble but elegant, refreshing yet opulent-smelling, and an all-around feel-good herb. It works pretty much as well as Rogaine for improving male pattern baldness, and it repels mosquitoes, making it a special friend in wet climates. According to both folk wisdom and modern science, it appears smelling rosemary has a discernible effect on concentration and short term memory. It’s a digestive tonic and improves circulation, both of which make it an excellent additive to a 5:00 p.m.
My reasons are as follows: First, it’s a delicious flavor, resinous, balsamic, savory and utterly Mediteranean. I’d like to strongly suggest that this is a trend to support. Lately, everywhere I go, and all over my inbox, it’s all about rosemary right now.
Whatever force of nature is responsible for 3,000 people naming their babies “Cayden” the same week you do, or for every major motion picture studio to start principal photography on a Carlos the Jackal thriller en masse-well, it affects the cocktail zeitgeist too.
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