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The Fabled Pour

Rosemary

Also called Salvia rosmarinus, Rosmarinus officinalis, romero, romarin

A woody, resinous herb with pine and camphor aroma, used as a sprig garnish, lightly torched for smoke, or infused into syrup. A little goes far. It flatters gin, vodka, grapefruit, lemon and honey and is a signature of winter and savory drinks.

  • pine
  • camphor
  • resin
  • lemon
  • eucalyptus
  • savory herb

Origin

Rosemary, Salvia rosmarinus (formerly Rosmarinus officinalis), is a mint family shrub of the Mediterranean and dry rocky ground; its needle leaves are strongly aromatic when bruised and flavor breads, meats, vinegar and teas. The modern bar took it up with the herb and smoke garnishes of the 2010s, where a torched sprig laid across a glass scents the first sip.

Production and safety

Keep sprigs in a damp towel in the fridge for up to a week. Bruise or slap, do not muddle; crushed rosemary turns medicinal. Torching: light the sprig tip away from guests, blow it out, and lay it across the glass; keep an eye on it and never leave a lit sprig unattended.

Allergens: None

Common uses

  • rosemary sprig on a gin and grapefruit drink
  • torched rosemary over a mezcal or Scotch drink
  • rosemary syrup for a Gin Sour
  • rosemary and honey Hot Toddy
  • the house concept that calls for it

Sources

  1. Salvia rosmarinus (NC State Extension Plant Toolbox), NC State Extension ยท secondary source, retrieved 2026-10-11