Rosemary Rye & Root Cocktail
There is one thing that can push my husband, Kris, into all the holiday nostalgia, and it’s not apple pie, it’s not butternut squash, and it’s definitely not pumpkin spiced lattes; it’s a perfect whiskey cocktail. Ok, so maybe it isn’t just during the winter months that he adores a whiskey drink; it is purely something he loves at any time of year. Although, to me, this cocktail screams “winter time” and must be enjoyed while the outside air is brisk and chilly. It is the perfect libation to enjoy with friends while wearing festive sweaters next to the fireplace in a cabin in the woods. Or, just at home on a rainy night alone. Really there need not be the “perfect setting” to enjoy this cocktail, just whenever or wherever are thoroughly good enough reasons. The piney rosemary gives a lot of freshness to the spicy warmth of the whiskey and the root liquor is full and sweetness with a touch of anise. Its delicious and one of our favorite drinks to make at home. Kris and I both hope that you enjoy it as much as we do!
- 3 oz Bulleit Rye Whiskey
- 1 oz Root Beer Liquor (we used Blackmaker brand)
- 3 sprigs rosemary
- soda water (optional)
- ice (we like to use the large 2″ cubes inside the glasses for a slow melting effect)
- Prepare two old fashioned glasses with ice (we use the large cubes here) and with a sprig of rosemary in each. In a shaker combine ice (regular size cubes here), whiskey, root beer liquor, and the remaining sprig of rosemary. Shake vigorously and evenly divide over the ice of the two old fashioned glasses. Top each cocktail with soda water to the top of the glass. Cheers!
- Kris liked his without the soda water although I really enjoyed the added effervescence.
- If you do not like the taste of whiskey add a bit more root beer liquor, but just be aware that it is pretty sweet.