Rosmary & Co.


Difficulty **

  • 4 cl Cala Kumquat gin
  • 2 cl fresh organic lemon juice
  • 1 cl cooled rosemary infusion
  • 10 cl premium tonic or ginger beer
  • optional: 1 cl of cane sugar syrup
  • crushed ice


  • 1 sprig of rosemary
  • 1 ginger slice
  • jigger
  • mixing glass
  • bar spoon
  • short drink glass. A raw glass will bring a vintage note to your cocktail.
  • Make an infusion of fresh rosemary in 4 to 5 cl of boiling water.
  • Once the infusion is ready, remove the rosemary sprig and store the liquid. Let it cool down well.
  • Once your infusion has cooled down, fill the serving glass with crushed ice halfway up.
  • Pour over the gin, lemon juice, 1 cl. rosemary infusion and, if desired, cane sugar syrup.
  • Mix gently with the bar spoon.
  • Pour in the tonic or ginger beer and stir the mixture.
  • Decorate the rim of the glass with a sprig of fresh rosemary or a slice of fresh ginger.
  • Enjoy the freshness and originality of this cocktail.