Rosemary adds a twist to this non-alcoholic version of the classic cocktail.

Juniper berries and crushed rosemary create the woodsy florals of gin without the alcohol. A pinch of pink sea salt adds electrolytes, and lemon balm has been shown to increase levels of a calming neurotransmitter called GABA, says Laura Rege, a New York City-based recipe developer.

Serves 4
Prep time: 10 minutes, plus 1 hour cooling time
Cook time: 6 minutes 


  • 4 teaspoons juniper berries, crushed
  • 3 tablespoons sugar in the raw or Stevia (optional)
  • 2 strips lemon peel, about 3-inches long each
  • 1 4-inch sprig rosemary, roughly chopped
  • 1/4 teaspoon coriander seed, lightly crushed
  • Pinch ground cinnamon
  • Pinch pink sea salt
  • ½ teaspoon lemon balm tincture (such as Botanic Choice Lemon Balm Liquid Extract)
  • Tonic water
  • 4 lime wedges
  • 4 rosemary sprigs


  1. Set a fine mesh sieve over a 2-cup measuring cup. In a small saucepan, bring 2 cups water, juniper berries, sugar or Stevia (if using), lemon peel, rosemary, coriander seed, cinnamon and salt to a boil. Boil 6 minutes, until reduced to 1½ cups. Strain the mixture and discard the solids.

  2. Transfer the juniper mixture into the refrigerator. Let cool completely, about 1 hour.
  3. Fill 4 highball glasses with ice. Stir lemon balm tincture into the juniper mixture. Add ¼ cup of the drink to each glass. Top with tonic water and stir. Garnish with a lime wedge and rosemary sprig.
Photography by Armando Rafael. Food and prop styling by Ali Nardi.