Most of my twenties were spent mixing cocktails in Hollywood hotspots for LA’s elite. Even more time (some of which is blurry) was spent on the opposite side of the bar drinking cocktails. Somewhere between finding the right balance of sweet, sour and strong, I developed a flair for crafting cocktails far beyond simply being a bartender.
From the first to last sip, my idea of a delicious drink is one that dances on the palate and leaves you wanting more. I enjoy crafting seasonally (but seriously, when isn’t an old fashion in season?!) and using nature’s bounty of fresh herbs for that extra kick. Did you know that even though it is winter and fresh herb choices are more select this time of year, there is still, surprisingly, a lot to work with. Rosemary is one of those hardy plants that will sustain fairly well in cold weather. Here in Tennessee, I practically have it available in my garden all year. Parsley, mint and oregano are also very hardy, especially with a good amount of dirt and a decent size garden.
So, go ahead, put on your superhero onesie, cuddle up by the fire, and enjoy this tasty cocktail. It is sure to warm you right up. Cheers!
INGREDIENTS
- 2 oz rye or bourbon (Bulliet is my preference)
- 2 dashes of Angostura Bitters
- Fresh orange slices
- 1/2 oz rosemary syrup (see recipe below)
METHOD:
For rosemary simple syrup combine equal parts water and sugar in a pot. Add several sprigs of fresh rosemary. Heat mixture until just barely simmering and remove from heat. Let the syrup steep for 10 minutes then strain out rosemary.
In a rocks glass add orange wedge, simple syrup and Angostura bitters. Muddle to expel natural oils from orange rind and combine ingredients. Add desired whiskey. Add ice and stir. Garnish with a rosemary sprig.
Saffron And Sunflowers 