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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.

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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.

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins

Ingredients

For the rosemary simple syrup
 4 sticks fresh Rosemary
 4 cups Light brown sugar
 1 ½ cups water
For the cocktail
 2 oz Bourbon
 ¾ oz Rosemary simple syrup
 ½ oz Campari
 ½ oz Lemon juice

Directions

For the simple syrup
1

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.

For the cocktail
2

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

For the rosemary simple syrup
 4 sticks fresh Rosemary
 4 cups Light brown sugar
 1 ½ cups water
For the cocktail
 2 oz Bourbon
 ¾ oz Rosemary simple syrup
 ½ oz Campari
 ½ oz Lemon juice

Directions

For the simple syrup
1

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.

For the cocktail
2

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.

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