Marshmallow and rosemary gin and tonic
- Preparation 10 min
- Cooking 30 min
- Servings 1
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🥂 The holiday gin and tonic, flavored at home
Everyone knows how to put together a gin and tonic. That’s exactly why this rosemary gin and tonic works so well over the holidays: with a homemade marshmallow and rosemary syrup, the classic becomes a soft, fragrant cocktail, and guests notice right away.
The recipe is Sarah Apéro’s, and I’m sharing it because it solves a holiday problem: getting out of the ordinary without spending the night behind the counter.
🍯 A syrup made ahead, a glass built in no time
The syrup simmers quietly with water, sugar, marshmallows and rosemary. You strain it through a sieve, it waits for you in the fridge, and on party day most of the work is done: ice, gin, tonic, a little syrup. The kind of thing that impresses the crowd without looking like you tried too hard.
In a small jar, the syrup also makes a hostess gift nobody saw coming. And if you’re setting up a holiday bar, it sits right next to my maple and mead gin sour or my Ramos gin fizz.
🎁 Sarah Apéro’s syrup
By Sarah Apéro / Personally, I love flavoring my classic cocktails during the holidays to make them a little more festive. I always impress my guests by concocting my own cocktail syrups. Now it’s your turn to impress. You can even offer the syrup as a hostess gift in a pretty hand-decorated Mason jar 😉
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🧊 Lots of ice
Fill the glass with ice before pouring anything. All the way to the top.
⚖️ One part gin to two parts tonic
That’s the ratio in the recipe: 2 oz (60 ml) gin, 4 oz (120 ml) tonic, so one to two. The syrup goes on top of that, ¾ oz (22 ml). No need to eyeball it when a jigger exists: it settles the debate in two seconds.
🫧 Tonic goes in last
Pour it after the gin and the syrup, gently, so it stays fizzy.
🌿 Rosemary as a garnish
Tuck a sprig of rosemary into the glass. It smells good before anyone drinks, and it echoes the syrup.
🍯 One batch of syrup makes about ten cocktails
A single batch of syrup is enough for about ten cocktails. Strain it through a sieve, keep it in the fridge, and it lasts 2 weeks. For a hostess gift, pour it into a pretty Mason jar, hand-decorated if you have the patience.
🚫 Alcohol-free works too
Use the syrup with plain tonic, or with sparkling water, over lots of ice. Somebody at the table doesn’t drink alcohol? They get their glass too, and nobody has to notice.
✅ What to serve with my marshmallow and rosemary gin and tonic
Other gin cocktails, for a holiday bar with some style: my maple and mead gin sour, my gin lemonade with figs and rosemary, my Ramos gin fizz or my ginger, rosemary and gin lemonade.
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Marshmallow and rosemary syrup
- 1 cup (250 ml) water
- 1/2 cup (125 ml) sugar
- 4 large marshmallows
- 2 sprigs rosemary
Cocktail
- ¾ oz (22 ml) marshmallow and rosemary syrup
- 2 oz (60 ml) gin
- 4 oz (120 ml) tonic
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Preparation
For the marshmallow and rosemary syrup:
- In a small saucepan, bring the water to a boil.
- Reduce the heat and add all the ingredients. Simmer for 30 minutes.
- Remove from the heat and let cool.
- Strain through a sieve and store in the fridge. (Keeps for 2 weeks)
For the cocktail:
- Pour all the ingredients into a glass filled with ice cubes and serve.
For this recipe, one part gin to two parts tonic: 2 oz (60 ml) gin and 4 oz (120 ml) tonic, plus ¾ oz (22 ml) marshmallow and rosemary syrup, over lots of ice.
Enough for about ten cocktails. Each glass takes ¾ oz (22 ml).
Yes. Skip the gin: use the syrup with plain tonic, or with sparkling water, over lots of ice.
2 weeks in the fridge, once strained through a sieve.
Yes, it’s even Sarah Apéro’s idea: the syrup as a hostess gift, in a pretty hand-decorated Mason jar. It keeps 2 weeks in the fridge, so tell whoever gets it.
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