Broiled Lemon Bourbon Cocktail
(With a Rosemary Simple Syrup)
Ingredients: bourbon of choice (whiskey as a substitute), lemonade concentrate, tonic water, rosemary simple syrup (recipe to follow), broiled lemon slices
In a glass with no ice, muddle one broiled lemon slice with one part lemonade concentrate and one tablespoon rosemary simple syrup. Lemon need not be destroyed, just muddled enough so that the rich broiled flavor is infused with the lemonade concentrate. Pour in one part tonic water. Add ice cubes (here’s my favorite silicon tray ever invented), top with one part whiskey. Float a second broiled lemon slice and a rosemary sprig as a garnish.
If you’re serving in a dipped sugar rimmed glass, prepare a high ball or low ball glass separately by dipping rim first in simple syrup and then in a plate of sugar. Pour your cocktail ingredients into the new glass just before adding ice and whiskey top.
For this example I used a shot glass measurement as my 1 part, if you’re serving in a high ball glass (or something even larger such as a mason jar), up the ‘parts’ by 2xs that amount. More or less tonic water can be added per your preference.
The trick for making simple syrup that is infused with any flavor is time. Simply bring to a boil equal amounts sugar and water, add your choice of flavor (rosemary, lavender, orange peels…) and let simmer until reduced to a syrup quality.When the syrup has finished its reduction, poor into a glass container with a lid (no need to strain formally, but if you do want fewer rosemary springs in your cocktail you can stop rosemary from falling into your glass container by using a lid over your sauce pot to catch leaves). That glass jar makes for easy storage (keeps for a long time!) and clean up since the sugar syrup will eventually crystalize and hot water will be your only solution for melting it away.
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