rosemary apple old fashioned

I have to admit I’m not the biggest cocktail drinker. I’m a bit more of a wine snob, and if I’m feeling saucy, I’ll typically go for a simple gin and tonic or aperol spritz. However, I once in awhile will see a really cool cocktail on the menu and go for it. If there are spices and herbs involved, you can consider me sold.

bourbon, baby

In addition to not being a big cocktail drinker, I’m also not super big on whiskey. (I’m really selling you guys on this cocktail recipe so far, huh?) My husband likes it once in awhile, though, so we always have a bottle of bourbon on the bar cart, and in autumn, particularly around the holidays, is the one time of year that this dark liquor does sound good to me. Add some spices like cinnamon and star anise and some rosemary, and you’ve got yourself a super cozy cocktail you can sip by the fireplace.

In this recipe, I opted to use a homemade rosemary simple syrup for some added sweetness. You can opt to make a syrup (instructions in the notes below) or simply muddle some fresh rosemary sprigs for more of an herbal flavor that’s not as sweet. A bit of apple cider also adds some tangy sweetness to this cocktail and is a great seasonal drink to serve your whiskey-drinking guests at a dinner party.

⟶ the recipe

rosemary apple old fashioned

ingredients

2 ounces bourbon

1 ounce apple cider

½ ounce rosemary simple syrup (see notes below)

2 dashes Angostura bitters

Cinnamon sticks, star anise, rosemary, apple slices

Prep time

5 minutes

Cook time

0 minutes

Total time

5 minutes

Makes 1 cocktail

instructions

Add bourbon, apple cider, simple syrup, and bitters to a cocktail shaker filled with ice.

Shake until combined, and strain the cocktail into an old fashioned glass prepared with a large ice cube.

Garnish with a cinnamon stick, star anise, rosemary sprigs, and/or apple slices.

⟶ recipe notes

Make your own rosemary simple syrup by combining 1 cup of water and 1 cup of sugar in a small saucepan. Bring liquid to a boil, then reduce to a simmer. Add 3-4 sprigs of rosemary and simmer the liquid until sugar dissolves. Remove from heat and allow the syrup to steep for at least 10 minutes. Remove the rosemary sprigs, and refrigerate syrup for up to 3 weeks.