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A Boozy Journal - 7/365 - From the Grove

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.


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