
A Rosemary Fashioned: Bulleit Bourbon, house-extracted rosemary syrup, Pechaud’s Bitters, rocks, sprig of rosemary garnish
A Rosemary Fashioned: Bulleit Bourbon, house-extracted rosemary syrup, Pechaud’s Bitters, rocks, sprig of rosemary garnish
For this rum sour, I took the leftover aromatics from yesterday’s stewed California prunes (cara cara orange peel, cinnamon stick, star anise, cardamom, and cloves) and soaked them in rum overnight. After straining through cheesecloth, I had my own homemade spiced rum.
A riff on the old fashioned: Pechaud’s bitters, house-made cara cara syrup, Maker’s Mark, Bada Bing cherry, ice