Peach and Rosemary Cocktail Recipe

Directions

1. 1.

   To Make the Syrup: Combine water, rosemary, and sugar in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook until for 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Rosemary syrup will keep for one week in a sealed container in the refrigerator.

2. 2.

   For the Cocktail: Muddle the peach slices and rosemary syrup in the bottom of a cocktail shaker. Fill the shaker with ice, add the lemon juice and bourbon and shake for 10 seconds. Strain through a mini strainer into a cocktail glass. Garnish with a rosemary sprig.