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Drink: Cherry, Citrus, and Herb Whiskey Cocktail
Recipe by Karen Rankin There's nothing old-fashioned about this herb-and-citrus spin on a classic. To make a lemon peel twist, slice a piece of the peel off the lemon, Then, cut off the pulp and pith so you only have a long, thin strip of peel. Twist the
This recipe includes superfoods such as:
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1/2 cup turbinado sugar
1 cup water, plus more for ice cubes
6 fresh rosemary sprigs
1 cup plus 2 tsp. rye whiskey, divided
20 drops cherry bitters, divided
1 lemon peel strip
4 lemon peel twists
Instructions
Combine sugar, 1 cup water, and 1 rosemary sprig in a small saucepan. Bring to a simmer over medium-high. Remove from heat, and cool completely. Discard rosemary. Chill until ready to use. (Mixture will keep indefinitely in an airtight container in the refrigerator.)
Remove leaves from 1 rosemary sprig; chop. Sprinkle evenly among 4 compartments of a large ice cube tray. Pour 1/2 teaspoon of the whiskey and 1 drop of the cherry bitters in each of the 4 compartments; fill each with water. Freeze until frozen, at least 6 hours.
In each of 4 old-fashioned glasses, place 1 rosemary ice cube, 1 1/2 teaspoons to 1 tablespoon of rosemary syrup, 4 drops of the cherry bitters, and 1/4 cup of the whiskey. Rub lemon peel strip on the rim of each glass. Garnish each with 1 lemon twist and 1 rosemary sprig.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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