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Rosemary Cocktail Duo

Posted By Chris On 11/4/12 @ 10:26 am In Cocktails | 2 Comments

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.

The R+R

  • 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
  1. In a chilled cocktail glass, combine the bitters, syrup, and rye.
  2. Add ice, and stir vigorously.
  3. 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)
  • ice
  1. In a mason jar, combine the lemon juice, rosemary syrup, vodka, and ice.
  2. Top the mason jar, and shake, vigorously.
  3. 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
  1. Add all three ingredients to a small saucepan.
  2. Place over medium heat, and bring to a boil, to dissolve the sugar.
  3. Cover the pan, remove from the heat, and let the rosemary steep until the syrup has cooled.
  4. Remove the rosemary, and refrigerate until ready to use.

Sipping on rye to:

Recipe from:

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