A simple syrup made with brown sugar and rosemary is the backbone for this holiday-centric Campari and Bourbon cocktail. Recipe courtesy Clark Ross, Mercury.
Ingredients
Directions
Add rosemary and water to a small saucepan, and bring to a boil. Let rosemary sit in syrup briefly, then remove. Add brown sugar and simmer until dissolved. For a more pronounced rosemary flavor, leave the herbs in the syrup longer.
When ready, chill.
Combine all ingredients in a cocktail shaker with ice, and shake. Serve over ice in a rocks glass. Garnish with a lemon wheel.
Note: if you prefer a sweeter drink, use 1 oz. of syrup. Likewise, if you prefer a less sweet cocktail, reduce to 1/2 oz.
Ingredients
Directions
Add rosemary and water to a small saucepan, and bring to a boil. Let rosemary sit in syrup briefly, then remove. Add brown sugar and simmer until dissolved. For a more pronounced rosemary flavor, leave the herbs in the syrup longer.
When ready, chill.
Combine all ingredients in a cocktail shaker with ice, and shake. Serve over ice in a rocks glass. Garnish with a lemon wheel.
Note: if you prefer a sweeter drink, use 1 oz. of syrup. Likewise, if you prefer a less sweet cocktail, reduce to 1/2 oz.