City Palate

The Harvest Issue - September October 2017

Smoked Lemonade
Smoked_Lemonade

July/Aug 2017

From Austin Purvis, Sub Rosa

This slightly smokey, summery cocktail is nothing like the lemonade your mother used to make. That’s for damn sure!

1-1/2 oz. Laphroaig Quarter Cask Scotch Whisky

1/4 oz. water

1/2 oz. fresh lemon juice

1/2 oz. Rosemary Syrup (recipe follows)

2 dashes Black Cloud Charred Cedar bitters

1 dash cranberry bitters

fresh rosemary sprig for garnish

Build the drink in a mixing glass and stir with ice to chill. Strain into a rocks glass over fresh ice. Garnish with the rosemary sprig.

Rosemary Syrup:

2 c. water

2 c. sugar

4 fresh rosemary sprigs

Combine water and sugar in a saucepan and heat until the sugar is dissolved. Add the rosemary and simmer for 30 minutes. Cool, strain out the rosemary and refrigerate. Use as desired.

Makes one cocktail.


Current Issue Recipes