By Tested and perfected in the Sur La Table kitchen
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The Seattle Sipper
By Tested and perfected in the Sur La Table kitchen
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Yield/Serves:
makes 1 drink
1 lemon wedge (⅛)
1 small rosemary sprig
2½ ounce Westland Distillery Whiskey
½ ounce Maple Syrup
¼ ounce Campari
5-6 Dashed Angostura Bitters
Dry Hard Cider for Garnish
Molded Ice Cubes as well as ice for shaking
To a cocktail shaker add lemon wedge and 4 rosemary leaves. Using a cocktail muddler, press and turn the lemon and rosemary until juice has released from lemon and the fragrance is noticeable.
Add Whiskey, maple syrup, Campari and bitters along with a handful of ice cubes. Shake vigorously 30 times.
To a rocks glass add 1 to 2 molded ice cubes. Top cocktail shaker with strainer and strain into rocks glass. Top your cocktail with a big splash of hard cider and garnish with the rosemary sprig.
