I’m a bourbon drinker, and this reinvented classic cocktail shows off my favorite whiskey in style. I replace the typically used sweet vermouth with the deep sweet-and-sour flavor of cherries, balanced by the spicy undertone of fresh rosemary and warmth of good bourbon.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Strain the cherry syrup into a small pot and add 1/2 cup water. Toss in the rosemary and place over medium heat. Simmer for 2 to 3 minutes, remove from the heat, and let the rosemary steep in the cherry syrup as it cools to infuse the flavor. Once cool, put the cherries back in the syrup and chill in the refrigerator for at least 1 to 2 days.
Step 2
Combine the bourbon, lemon juice, and 2 ounces (1/4 cup) of the cherry syrup in a shaker with ice; shake it up really well to break the ice into shards. Strain the cocktail into 2 chilled martini glasses. Spear a couple of cherries each on 2 rosemary sprigs and use to garnish the cocktail.
