Peach And Rosemary Cocktail Recipe

1. 1

   Combine water, rosemary, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Rosemary syrup will keep for one week in a sealed container in the refrigerator.

2. 2

   Muddle the peach slices and rosemary syrup in the bottom of a cocktail shaker. Fill the shaker with ice, add the lemon juice and bourbon and shake for 10 seconds. Strain through a mini strainer into a cocktail glass. Garnish with a rosemary sprig.

* Per serving · 4 servings · Values may vary.

No additional tips available.