Rosemary Peach Maple-Leaf Cocktail
This cocktail satisfies so many cravings at once, we're not even sure how to categorize it. Best when peaches are in season, but just as delicious with ripe apples and sweet nectarines.
Adapted from The Bojon Gourmet
| Yield: 10 drinks | Time: 20 minutes |
Ingredients
Rosemary Maple Simple Syrup
(makes about 1 cup, enough for 10 drinks)
¾ cup lightly packed rosemary leaves (from about 10 sprigs), roughly chopped
½ cup maple syrup
½ cup water
1 strong drink
Note: you can multiply by 10 to match your simple syrup ratio
¼ of a peach, chopped, plus a few slices for garnish
1 ½ tablespoons rosemary maple simple syrup
1 tablespoon strained lemon juice
¼ cup rye whiskey (preferably Redemption Rye)
tiny pinch smoked sea salt
ice
rosemary sprig for garnish
sparkling water or club soda, optional
Preparation
Cook's Note: Try this with ripe pears when peaches are out of season.
For the simple syrup
Combine the rosemary, maple syrup, and water together in a small saucepan over medium heat. Bring to a simmer, then cover and steep for at least 15 – 30 minutes. Strain the mixture though a fine-mesh sieve, pressing on the rosemary to extract all the liquid. Discard the rosemary. Chill the syrup until cold, 1 hour (or mix your drinks right away if you just can’t wait). The syrup will keep, refrigerated, for at least several weeks.
For the drink
Muddle together the chopped peach, rosemary maple simple syrup, lemon juice, rye, and salt in a measuring cup or glass. Strain the mixture into a tumbler filled with ice, pressing on the fruit pulp to get out all the good stuff.
Garnish with the peach slices and rosemary sprig. If you like your drink a little lighter, top it with a splash of sparkling water or club soda.