My brother got married a couple weeks ago. Leaves dotting the ground, good wine in hand, Sam Cooke playing almost unnoticeable in the background – the wedding was a humble, beautiful little gathering. Really, really fun.
Looking back now, though, I’m not quite sure which I enjoyed more: my brother’s tear-inducing, love-professing, heart-spilling vows; or the whiskey and rosemary cocktail that was served afterwards. Equally enjoyable, I think.
Seriously though – rosemary infused simple syrup with Peychaud’s bitters and Rittenhouse rye? Are you kidding me? I think about 36 hours passed between the time the wedding ended and the moment I started re-creating that cocktail.
I ended up with a little extra rosemary syrup, however, and so I created a second drink as well – a spiked rosemary lemonade. A cocktail duo. His and hers. A little wedding of rosemary and booze, if you will.
Enjoy. Drink up. And congrats, again, guys.
- 2 measures Rittenhouse rye (or other whiskey)
- 1-2 tbs rosemary syrup, recipe follows (2 tbs for a sweeter drink)
- 2-3 dashes Peychaud’s bitters
- ice, preferably one large cube
- In a chilled cocktail glass, combine the bitters, syrup, and rye.
- Add ice, and stir vigorously.
- Garnish with a sprig of rosemary.
Spiked Rosemary Lemonade
- 3 measures freshly squeezed lemon juice (~3 lemons for 1 cocktail)
- 2 measures rosemary syrup, recipe follows
- 1 measure Tito’s Handmade Vodka (or other Vodka)
- In a mason jar, combine the lemon juice, rosemary syrup, vodka, and ice.
- Top the mason jar, and shake, vigorously.
- Remove the jar’s lid, and garnish with a sprig of rosemary.
Rosemary Simple Syrup
Makes 1 cup
Note: Most simple syrup recipes call for equal parts sugar and water. For these cocktails, however, I wanted the syrup to be less sweet, while still imparting enough of the rosemary’s flavor. Hence, the odd proportions.
- 1 cup water
- 1/2 cup sugar
- 3 sprigs rosemary
- Add all three ingredients to a small saucepan.
- Place over medium heat, and bring to a boil, to dissolve the sugar.
- Cover the pan, remove from the heat, and let the rosemary steep until the syrup has cooled.
- Remove the rosemary, and refrigerate until ready to use.