Herb Your Enthusiasm Recipe

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.

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.

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.

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).

Prepare glass

Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or by filling it with ice water while you prepare the cocktail.

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).

Add ice and stir

Add large mixing ice (enough to fill the mixing glass) and stir gently but thoroughly for 20–30 seconds until the mixture is well chilled and slightly diluted — the outside of the glass should feel very cold and the ice should be slightly frosted.

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.

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.