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rosemary infusing in gin


I’m a DIY kinda girl so the limitless possibilities with infusing anything completely appeals to my Gemini nature (I like loads of options).  This flavor profile sprang to mind as I see a similarity to the intensity of the flavor of juniper berries and felt it would stand up to the venison. 
Course Cocktail
Cuisine American
Keyword rosemary gin
Prep Time 5 minutes
Cook Time 5 days
Total Time 5 days 5 minutes
Servings 10
Calories 111kcal
Author Toni Dash


  • 2 cups Quality gin
  • 3 fresh sprigs of rosemary
  • Glass jar with lid a size allowing the volume you’d like to infuse


  • Combine the gin and rosemary sprigs in a glass jar; seal.
  • I let it sit for 5 days.  Taste after 5 days. If you like the flavor, discard the rosemary. If you'd like it stronger, leave it longer.


Because rosemary is a strong tasting herb this should be plenty of time to develop the flavor though if you want an even stronger flavor leave it longer.  When it has reached the flavor you prefer, remove and discard the rosemary (which will have turned brown and colored the gin slightly).  If you want to make a larger batch just add additional sprigs of rosemary to the volume of gin.


Calories: 111kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Iron: 1mg