Mix It Up Monday: Rosemary Apocethary

Rosemary Apothecary cocktail in a rocks glass, garnished with a sprig of rosemary.
Rosemary Apothecary is ready to drink.

This week’s cocktail started with a question. What could I make with grapefruit bitters? I picked up the grapefruit bitters because we like to use grapefruit in a number of our cocktails. However, the subtle grapefruit bittering agent needs to be paired with a savory simple syrup, which is how we arrived at our Rosemary Apocethary whiskey cocktail.

For this cocktail, we decided to use rosemary simple syrup. One could easily use regular simple syrup, but the savory rosemary balances the sweetness of the orgeat syrup. With a few dashes of bitters and a squeeze of lemon juice, you get a sweet and savory cocktail sure to please the biggest skeptic. We liked this one best with Axe and the Oak Bourbon. Click the link to read the full review.

For the orgeat syrup, we used Fee Brothers. We think they make some of the best cocktail syrups on the market. You can generally find Fee Brothers in a liquor store near you.

The Rosemary Apocethary is perfect on ice for those warm, later summer days. However, as we transition to fall, you could also enjoy this cocktail sans ice when the evening weather turns cooler and you find yourself reaching for a light jacket. Either way, you are sure to enjoy our Rosemary Apocethary, so make sure you put it on your menu.

Happy Exploring!

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5 from 1 vote

Rosemary Apothecary

a whiskey cocktail
Prep Time 5 minutes

Ingredients

  • 2 ounces Bourbon
  • 1/2 ounce Rosemary Simple Syrup
  • 1/2 ounce Orgeat Syrup
  • 1/3 ounce Lemon Juice
  • 6 dashes Grapefruit bitters
  • 1 sprig Rosemary

Instructions

  • Add all ingredients to a rocks glass.
  • Stir to combine.
  • Garnish with a sprig of rosemary.
  • Enjoy!
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5 from 1 vote

Rosemary Simple Syrup

Herbal infused simple syrup for cocktails
Prep Time 10 minutes

Ingredients

  • 1/2 cup Turbinado sugar
  • 1/2 cup Water
  • 5 sprigs Fresh rosemary 2-3" in length

Instructions

  • In a small saucepan, combine the turbinado sugar, rosemary and water.
  • Heat over medium, stirring frequently until the sugar is dissolved.
  • Turn heat to low. Simmer for 5 minutes.
  • Remove from heat and allow the syrup to cool to room temperature.
  • Strain the syrup and store in a mason jar for 2-3 weeks.

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1 Comment

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