Herb Your Enthusiasm Recipe
Bombay Sapphire gin / brandy & benedictine liqueur rosemary clove syrup chocolate bitters / saline
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Ingredients
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Cocktail
Rosemary-Clove Syrup (yields ~3/4 cup)
Method
Rosemary-Clove Syrup
- 1
Combine and heat
In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add 2 fresh rosemary sprigs and 6 whole cloves.
- 2
Simmer
Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer very gently for 5 minutes to infuse the rosemary and cloves.
- 3
Rest and strain
Remove from heat and let the syrup steep for 15 minutes off the heat for a stronger herbal note. Taste after 15 minutes and, if satisfied, strain out the rosemary and cloves through a fine mesh sieve into a clean jar. Discard solids.
- 4
Chill and store
Let the syrup cool to room temperature, then refrigerate. Syrup will keep in the refrigerator for up to 2 weeks. This recipe yields about 3/4 cup (6 oz).
Cocktail Assembly
- 5
- 6
Measure and build
In a mixing glass combine 1.5 oz Bombay Sapphire gin, 0.5 oz brandy, 0.5 oz Benedictine, 0.5 oz rosemary-clove syrup, 3 dashes chocolate bitters and 0.25 tsp saline solution (or 3/4 tsp of 0.3% saline if using a different concentration).
- 7
- 8
Strain and garnish
Discard ice/water from the chilled serving glass and double-strain the cocktail into the chilled coupe or Nick & Nora using a Hawthorne or fine strainer to catch any tiny ice chips. Garnish with a fresh rosemary sprig and, optionally, a single whole clove pushed into the rosemary and a light grating of dark chocolate over the surface.
- 9
Serve
Present immediately. Encourage the guest to gently clap or muddle the rosemary once placed to release aromatics, but avoid crushing it into the drink to keep the oils balanced.
