I have a soft spot for those old-fashioned herbal liqueurs that you can make almost without thinking: you pick the herbs, crush them a little to release the oils, let them macerate… and you end up with an aperitif that smells of the garrigue. Rosemary liqueur is exactly that: simple, straightforward, and incredibly practical when you want something a little different to offer before a meal.
In my traditional version, I stick to a very classic base: fresh rosemary, neutral alcohol (like brandy or vodka), a touch of sugar to round it out, and a lemon zest for brightness. Nothing fancy, just the right techniques: don't wash the rosemary under running water (you'll wash away the aromas), instead gently wipe it dry, then crush it to release the fragrance.
As for serving it, I serve it chilled in small glasses (it's an aperitif, not a long digestif), or I use it as a rinse in a cocktail glass: you pour a shot, swirl it around, discard the excess, and it infuses everything with its aroma. And if you enjoy pairings, rosemary goes very well with olives, toasted almonds, or goat cheese.
From a nutritional standpoint, let's be realistic: it's alcohol, so consume it in moderation. Its appeal lies primarily in its aroma: a lot of flavor in a small volume, and that's precisely what makes it enjoyable as an aperitif.
Rosemary Alcohol
4
portions30
minutes40
minutes300
kcal1
hour10
minutesA fragrant, homemade rosemary liqueur, perfect served in a small glass as an aperitif or added to a cocktail. Herbal, clean, with a resinous, distinctly Provençal finish.
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Ingredients
25g of fresh rosemary (approx. 8-10 sprigs)
1 untreated yellow lemon (zest only)
30 g of sugar
30 ml of water
500 ml of 40% vodka (or neutral alcohol)
1 small clean glass jar (min. 75cl) with lid
Instructions
- Wipe the rosemary with a clean cloth (avoid rinsing it under water). Lightly rub the sprigs between your fingers to release the essential oils.
- Remove the zest from the lemon (only the yellow part). Avoid the white pith, which adds bitterness.
- In a small saucepan, combine the water and sugar. Heat over medium heat for 2-3 minutes, stirring constantly; the sugar should just dissolve. Remove from heat and let cool for 5 minutes.
- Place the rosemary and zest in the jar. Pour in the vodka, then add the warm (not hot) syrup. Close and shake for 10 seconds.
- Prepare a quick infusion using a bain-marie: place the closed jar in a saucepan of simmering water (the water should not be boiling vigorously). Maintain a gentle simmer for 30 minutes, ensuring the water level reaches at least halfway up the jar. Turn off the heat.
- Allow to cool to room temperature, then filter carefully: first through a fine sieve, then through a coffee filter (or cheesecloth) for a beautiful clarity.
- Bottle it. To serve, chill for 1 hour and serve in small glasses (4-5 cl).
📊 Nutritional Information
1 serving (approx. 125ml)
| Nutrient | Value |
|---|---|
| Calories | 273 kcal |
| Proteins | 0g |
| Carbohydrates | 7.5g |
| including sugars | 7.5g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 0.2g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin C | 6% AJR |
| Vitamin A | 2% AJR |
| Vitamin B6 | 2% AJR |
| Minerals | |
| Potassium | 2% AJR |
| Calcium | 1% AJR |
| Magnesium | 1% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
The total time indicated corresponds to a traditional "accelerated" version using a bain-marie. For a classic maceration, allow 7 to 14 days at room temperature (same filtration, same dosage).
💡 Chef's Tips
For a clean taste, filter twice and avoid squeezing the rosemary: this can release harsher, vegetal notes. Store away from light, tightly closed.
🔄 Variations
- Aperitif service: serve very chilled with an ice cube and a mini lemon zest, without adding sugar.
- Quick cocktail: 4 cl of rosemary liqueur + 12 cl of very cold tonic water + lemon wedge.
