Wednesday, December 11, 2013

Rosemary Gold Rush

When I'm perusing cocktail menus, there are a few ingredients that I can rarely pass up: bourbon, honey, and lemon. So how did I never know that there is a cocktail made solely from those three things?!

And then the Gold Rush entered my life.



While on a pre-Thanksgiving bar crawl in Houston, Texas, I stumbled across this version of my new holy trifecta at Mongoose versus Cobra (yup, sweet bar name). My three favorite ingredients plus my latest cocktail kick - rosemary!



I was back home for approximately 36 hours before I had to try making it myself. And it was just as glorious in my kitchen as it was at MvC. It's slightly time intensive when you start out, but make a large batch of syrup and then add it to everything in your life.

Rosemary Gold Rush
makes 1 cocktail

2 oz bourbon
1 oz fresh-squeezed lemon juice
1 oz rosemary-honey simple syrup (see below)
Rosemary sprig, for garnish

Shake bourbon, lemon juice, and simple syrup over ice. Strain into a glass over more ice, garnish with rosemary.

{rosemary-honey simple syrup}

1/3 cup honey
2/3 cup water
4-5 sprigs rosemary

Combine all ingredients in a small saucepan. Bring to a boil, then simmer over low heat for 30 minutes. While simmering, use a wooden spoon every once and a while to break up and muddle the rosemary.

Place saucepan in refrigerator and let cool for 30-45 minutes.

Strain into a jar or squeeze bottle; store in fridge for 1-2 months.
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Monday, December 9, 2013

Wine Bottle Hat & Scarf

With Thanksgiving so late in November this year, I think December crept up on more than a few of us. We're eating turkey and cranberry sauce, and a few days later - bam - holiday parties and Yankee swaps are upon us.



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