2 hours ago, AAQuesada said:Hmmm, maybe make some rosemary sugar like you would with excess vanilla? Or a flavored salt?
I second the rosemary sugar recommendation. In her book, Sips & Apps, Kathy Casey uses a rosemary sugar to rim glasses for a cocktail. I love to use it in baking. Her method is to mix 2T chopped fresh rosemary leaves (I tend to use more) with 1 cup sugar, spread on a baking sheet and set in a warm, dry place for ~ 4 days then process in a food processor, spice grinder or blender until finely ground. She says it keeps for a month, I've found it to last longer than that.
In Drinking French, David Lebovitz uses a rosemary simple syrup to make a nice rosemary gimlet. Heat a half cup each sugar & water with 2T chopped fresh rosemary leaves until the sugar is dissolved, cool, strain and store in the fridge.
You can also infuse the rosemary into spirits for cocktails. In Batch Cocktails, the recipe for one of my favorites, Bound by Venus, involves infusing four 4-inch sprigs of rosemary in 2 cups of gin for a 2-3 hours before straining and mixing with fino sherry and yellow Chartreuse. I've used vodka in this recipe to appease gin haters and it worked fine.
I've made this Grapefruit & Rosemary Cello and it's quite nice, though I recommend infusing the citrus zest first, then infusing the rosemary for a shorter length of time.
Edited to add that I have rosemary growing along one side of my driveway. Maybe 60 feet or so. Always plenty on hand!
