Smoked Rosemary Old Fashioned
By Tested and perfected in the Sur la Table kitchen
Smoked Rosemary Old Fashioned
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
1 cocktail
1 sugar cube
2 dashes bitters, we suggest Angostura or orange flavors
1 teaspoon filtered water
2 ounces rye whiskey or bourbon
2 rosemary sprigs, best if left out at room temperature to dry overnight
Orange peel for garnish
2 dashes bitters, we suggest Angostura or orange flavors
1 teaspoon filtered water
2 ounces rye whiskey or bourbon
2 rosemary sprigs, best if left out at room temperature to dry overnight
Orange peel for garnish
To an old fashioned or rocks glass, add sugar cube, bitters, and water. Muddle until sugar is dissolved.
Fill glass halfway with ice or 1 large ice cube. Add whiskey or bourbon, using a cocktail spoon, gently stir to combine.
Twist orange peel over glass, then nestle into cocktail.
Light one rosemary sprig on fire, hold it a few inches over the cocktail, do not touch it to the cocktail itself. Cover the rosemary and the cocktail with the can of a shaker for about 30 seconds. The fire should go out immediately and the drink will begin to infuse with the smoke. Slowly take off the shaker, a cloud of smoke should release. Take the remaining sprig of rosemary, gently clap it between your hands and nestle it into your cocktail. Serve.
Fill glass halfway with ice or 1 large ice cube. Add whiskey or bourbon, using a cocktail spoon, gently stir to combine.
Twist orange peel over glass, then nestle into cocktail.
Light one rosemary sprig on fire, hold it a few inches over the cocktail, do not touch it to the cocktail itself. Cover the rosemary and the cocktail with the can of a shaker for about 30 seconds. The fire should go out immediately and the drink will begin to infuse with the smoke. Slowly take off the shaker, a cloud of smoke should release. Take the remaining sprig of rosemary, gently clap it between your hands and nestle it into your cocktail. Serve.