City Palate

The Entertaining Issue - November December 2017

The Burnley Miner
The_Burnley_Miner

July/Aug 2017

From Darren Fabian, Alloy Restaurant

See how bourbon can work together with a classic tea blend to create a unique spin on the southern summer staple, sweet tea.

1 small rosemary sprig

1 t. simple syrup

2 lemon wedges

1-1/2 oz. Maker’s Mark

1/2 oz. Benedictine

2 oz. lavender Earl Grey tea

fresh rosemary sprig for garnish

Coat rosemary sprig with simple syrup and use a small blow torch to torch until brown. Alternatively, place the sprig in the oven on high broil until leaves begin to char and sugar caramelizes.

Remove the leaves from the stem, place into a cocktail shaker with lemon wedges and liquids. Muddle, shake over ice and then double strain into a rocks glass. Garnish with fresh rosemary.

Makes one cocktail.


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