Scarlet Orchard Recipe
Wheatley vodka, apple cider, lemon, cranbery-rosemary, simple syrup
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Ingredients
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Cocktail
Cranberry-Rosemary Syrup (makes ~3/4 cup)
Method
Cranberry-Rosemary Syrup (make ahead)
- 1
Combine cranberries, sugar and water in a small saucepan over medium heat.
- 2
Bring to a gentle simmer, stirring to dissolve the sugar and burst the cranberries, about 6–8 minutes.
- 3
Add the rosemary sprigs and lemon zest, lower heat and simmer gently for another 3 minutes to infuse.
- 4
Remove from heat and let the mixture cool for 10–15 minutes to allow further infusion.
- 5
Strain the syrup through a fine mesh sieve into a clean jar, pressing the solids to extract as much liquid as possible. Discard solids.
- 6
Chill the syrup in the refrigerator. Syrup will keep airtight for up to 2 weeks.
Cocktail Assembly
- 7
Prepare glass
Fill a rocks or coupe glass with 3 ice cubes to chill while you build the cocktail, or chill glass in freezer for 5 minutes.
- 8
Combine ingredients
In a cocktail shaker, add 6 ice cubes, 2 oz Wheatley vodka, 2 oz apple cider, 0.75 oz fresh lemon juice, 0.75 oz cranberry-rosemary syrup and 0.25 oz simple syrup.
- 9
Shake
Shake vigorously for 12–15 seconds until the shaker is very cold and slightly frosty—this both chills and dilutes the drink to balance sweetness and acidity.
- 10
Strain
Discard ice from the chilled serving glass (if used) and strain the cocktail over fresh ice in the rocks glass, or double-strain into a coupe if served neat.
- 11
- 12
Serve
Serve immediately. Sip and enjoy the balance of orchard apple, bright lemon, and tart cranberry with aromatic rosemary.