I have a weakness for homemade herbal liqueurs, the kind that truly smell like a garden when you crush a sprig between your fingers. Rosemary liqueur is exactly that: a clean, slightly resinous, almost lemony aroma depending on the variety, with a crisp finish that immediately sets the mood for an aperitif.
I prepare it in a very traditional way: you infuse the rosemary in a neutral alcohol, then balance it with a syrup. The little trick that makes all the difference is heating the syrup with orange zest and a touch of lemon, just to round it out without masking the herb. The rosemary remains the star.
As for serving it, you can serve it chilled in small glasses (like a light digestif… but at aperitif time), or tall with sparkling water. It also works very well in cooking: a drizzle in a citrus salad, over poached pears, or to quickly flambé apricots.
Technically speaking, it's quite simple: an infusion, a syrup, a mix. In 45 minutes you'll have everything assembled, then you just need to let it rest a bit so the flavors can develop. And if you prefer a drier taste, reduce the syrup slightly: you'll have a more "herbal" liqueur, very Provençal.
Rosemary liqueur
4
portions5
minutes40
minutes265
kcal45
minutesA fresh and resinous homemade rosemary liqueur, sweetened with simple syrup. Perfect in a small glass as an aperitif or to add a twist to tonic.
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Ingredients
30g of fresh rosemary (tops, very fragrant)
250 ml of 40% neutral alcohol (vodka or fruit brandy)
200 ml of water
180 g of sugar
1 orange (zest in wide strips)
1/2 lemon (zest)
Instructions
- Rinse and dry the rosemary. Gently crush it between your fingers (without chopping it) to help release the aromas.
- Place the rosemary in a saucepan with the alcohol. Heat over very low heat for 5 minutes: the alcohol should just simmer, not boil. Turn off the heat, cover, and let it infuse for 10 minutes.
- Filter the infused alcohol through a fine sieve (or a coffee filter for a crystal-clear liqueur). Set aside.
- In the same rinsed saucepan, pour the water and sugar. Add the orange and lemon zest. Heat, stirring until completely dissolved, then simmer for 10 minutes to obtain a light syrup.
- Turn off the heat and let it cool for 10 to 15 minutes. Remove the zest.
- Pour the infused alcohol into the lukewarm (not hot) syrup, mix.
- Transfer to a clean bottle. Let it rest in the refrigerator for at least 24 hours before serving to allow the flavors to mellow.
- Serve very chilled, in a small glass (approximately 8–10 cl per person), as an aperitif.
📊 Nutritional Information
1 serving (approx. 100ml)
| Nutrient | Value |
|---|---|
| Calories | 265 kcal |
| Proteins | 0g |
| Carbohydrates | 46g |
| including sugars | 45g |
| Lipids | 0g |
| including saturated fatty acids | 0g |
| Fibers | 0.2g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin C | 10% AJR |
| Vitamin A | 2% AJR |
| Vitamin B9 | 1% AJR |
| Minerals | |
| Potassium | 2% AJR |
| Calcium | 2% AJR |
| Magnesium | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Alcohol and safety: This recipe is for adults only. The liqueur can be stored for several months in a cool, dark place. Resting significantly improves the taste (ideally 3 to 7 days if you have the time).
💡 Chef's Tips
For a drier liqueur, reduce the sugar to 150g. For an elegant bitterness, leave a small strip of orange zest in the bottle for 24 hours, then remove it. Avoid boiling the alcohol: it hardens the flavor and you lose aromas.
🔄 Variations
- Without zest: make the ultra-classic rosemary + syrup version (same proportions), more direct and very herbaceous.
- For a sweeter version: increase the sugar to 200g and serve over ice with sparkling water.
- Also discover rosemary jelly, which proves to be a good complement.
