2.0 oz J. Carver Straight Bourbon
0.75 oz fresh lemon juice
0.5 oz Tattersall Bitter Orange liqueur
0.5 oz Apricot liqueur
0.5 oz Rosemary simple syrup
Shake all ingredients with ice, strain into a coupe.
Inspiration Kind of all started with the apricot liqueur, after re-arranging the bar cart and removing some empties. Apricot liqueur + Rosemary syrup from New Year's Day seemed an obvious starting point for a cocktail. Gin would have been obvious and this is definitely partially inspired by the classic Pendennis Club cocktail, which is gin and apricot liqueur held together by bitters and citrus. I wanted to let the rosemary shine as the herbal element, so I swapped in a bourbon that also incidentally has some apricot pit/almond notes and a little spice (cinnamon & vanilla). Notes
Rosemary simple syrup is 8 oz of water and 8 oz white sugar. Dissolve sugar, add 4 rosemary sprigs, bring to near boiling but don't let it boil, stirring on a low heat for 20 minutes. Strain out rosemary, cool before use.