The Blissful Botanist uses rosemary-infused gin. Rosemary infuses its flavor relatively quickly and can develop flavor in as little as 2-3 days. Gently crush four large sprigs of rosemary and let sit in spirit bottle of choice for a minimum of 2 days (shaking occasionally). Rosemary and other hearty herbs such as thyme and sage are perfect for spirit infusion because of their intense flavor and sturdiness.

Photography By | April 10, 2019

Ingredients

  • 1 oz. Wild Moon Lime
  • ½ oz. Wild Moon Cucumber
  • 1 oz. rosemary-infused gin
  • ½ oz. fresh lime juice

Instructions

Shake all ingredients over ice. Pour into lowball glass and garnish with fresh rosemary sprig.

About this recipe

To make infused liqueur at home, start with a very high quality, clean vodka (Dubay suggests Reyka). Use a high-quality water filter (such as a Brita) to remove any impurities. “The cleaner the base spirit, the cleaner the result,” says Dubay. Add the vodka to a clean glass jar of any size – “you never want your alcohol to touch plastic because alcohol is a corrosive. It will eat away at your plastic cup and put all of those chemicals in your body,” says Dubay – and add the herbs or florals of your choice. Dubay recommends violet or lilac for spring, but any fresh herb, hearty fruit, or vegetable will work. Cover the herb completely with the vodka and infuse for anywhere from one week to a month, depending on how delicate the plant is (i.e. the soft petals of lilacs and violets need far less time to infuse than a hearty herb, since the alcohol can easily penetrate a delicate flower).

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Ingredients

  • 1 oz. Wild Moon Lime
  • ½ oz. Wild Moon Cucumber
  • 1 oz. rosemary-infused gin
  • ½ oz. fresh lime juice
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