Photo of the Day: May 20, 2020

With an abundance of rosemary in our tiny garden, the mixologist in me wanted to experiment. I first made rosemary simple syrup with water, sugar, and three sprigs boiled for a few minutes. It would then be used in two cocktails: 1) a rosemary bourbon sour and 2) a smoked jalapeno and rosemary margarita (using dashes of smoked chili bitters as well). Both were interesting. I’m not an herb guy, so I probably wouldn’t make them again. But if you’re into herbs and earthiness, these are great warm weather cocktails.


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