Food + Drink : Rosemary + Rye
Rosemary + Rye
Last week I made some rosemary simple syrup so I could try out a gin and grapefruit juice cocktail. That one ended up too sweet, but with a little lemon and lime juice I found a pretty good balance.
I’ve got a small mason jar in my fridge now with the leftover syrup. Since New York City is refusing to have warm weather I may not be able to try the iced tea idea that Ted and Gina offered up before the syrup loses its charm.
It’s cool and wet tonight. That’s a brown liquor scenario for me. So, my eye fell on the bottle of Temple Rye on my shelf. Here’s what I threw together. It was excellent.
Rosemary & Rye:
A “Shoulder Season” Cocktail
1.5 oz (3 parts) Templeton Rye
.5 oz (1 part) rosemary simple syrup*
.5 oz (1 part) fresh lemon juice
Shaken with ice, served up, one drink.
*This simple syrup recipe called for 1 cup water, 1 cup sugar, and 2 sprigs rosemary. The next batch I make I'm gonna jack up the rosemary content so I can get more rosemary and less sweet in my cocktails.
The curiosity, enthusiasm, and good taste I bring to my cocktails I also bring to my coaching.
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Christopher Gurr is an American theatre artist and educator known for playing a wide range of roles on Broadway and across the U.S. as well as the more readily accessible reaches of Canada.
Native Southerner, Midwest educated, with chapters in Northern California and southern Appalachia he currently makes his home in New York City.