Fooling Around with Bitters
Posted on Wednesday, March 13th, 2013
I’ve been experimenting with using some hefty amounts of bitters in some new herbal syrups. Today’s winner is Orange Bitters & Rosemary Syrup. Orange and rosemary have a long time romance going. I’ve infused vodka with this savory duo, and created the Tangerine Rosemary Twist Cocktail featuring the handsome couple. Here’s the recipe for:
Orange Bitters & Rosemary Syrup
- 1/2 cup honey
- 2 tablespoons orange bitters
- 2 tablespoons water
- generous sprig of rosemary
Gently heat all the ingredients over low heat for 10 mintes, stirring occasionally. Do not let boil. Let cool and stand for an hour. Strain the rosemary and discard. Pour into a clean bottle and store in the fridge.
Next up was featuring this splendid syrup in a Manhattan, currently my favorite cocktail. Here’s my flavorful formula:
Mama Beth’s Manhattan
- 2 ounces bourbon or rye
- 3/4 ounce Punt e Mes, or your favorite sweet vermouth
- 1/2 ounce Orange Bitters & Rosemary Syrup
Stir with ice and strain into a pretty glass. Garnish with a Bourbon Cherry on a rosemary sprig skewer.
A close-up of one delectable cocktail garnish.