As I prepared the syrup for this cocktail I thought to myself, “This is either going to be really, really good…or really, really bad.” Hint: Really good. I like rosemary. Toss it in pasta? Sold. Tossed with olive oil, salt, garlic, black pepper and potatoes? Even better. But, sometimes rosemary does not a fantastic cocktail make. It can get really strong really fast…and not in a good way.
What? I don’t get to slip back into the blogging world that easily after ghosting for almost a year? An explanation is required? And, what’s with the title?! A fancy new title, a fancy line-up of holiday cocktails…buckle up, kids, I’m back.
Blogging is a bit of a commitment. There’s the photography. There’s the writing. There’s the putting it all together. Instagram? Easy-peasy. I post there daily (@lanaelien). The blog? Well, that’s fallen aside a bit. But, over the last month I’ve had a couple of people say to me, “You know, I miss your blog.” (awwwwwww) And, it’s the holidays. So, my gift to you is 12 days of fantastic cocktails. Guaranteed to bring cheer to your holiday season (and mine).
The husband and I enjoyed this delicious cocktail on Thanksgiving afternoon as we sat on our patio, heavy coats on sock hats on, in front of the chiminea. We have come to appreciate a winter chiminea almost more than a summer one.
Thanksgiving was a bit of a surprise for us this year. It was late. Right? Super late. Back in January we thought we were spending Thanksgiving weekend in Leavenworth with the husband’s family. We booked a big beautiful house. We had everything lined up.
Except. Three weeks ago we realized we booked the wrong weekend. We booked the weekend before Thanksgiving. My mouth still drops open slightly when I think about it. It was an “Oh, Fuuuuuudge,” moment. Except we didn’t say fudge. The good news was that the family was still able to make it. A week early. The better news is that Leavenworth was all done up in her Christmas finery. The even better news is that the weather (and passes) were perfect last weekend and less-than-perfect this weekend. The best news is that we found ourselves home for Thanksgiving and not at all upset about it. The house is decorated for Christmas (sans tree…that will be selected next weekend), and the husband is finishing the lights up as I write.
So, it was with warm, fuzzy feelings (a bit which could be attributed to the whiskey) that we sat in front of a blazing chiminea on Thanksgiving afternoon sipping a cocktail that definitely represents a solid nod to the holiday season.
Cinnamon Rosemary Old Fashioned
(Recipe from Salted Plains)
Rosemary honey simple syrup:
1/2 c honey
1/2 c water
4 sprigs rosemary
3 cinnamon sticks
Mix above ingredients in a small saucepan. Cook on medium heat until honey melts. Turn off heat, remove from burner and allow to cool. Store in a small container in the fridge (will remain good for two weeks)
Peel a long strand of orange peel, rub it along the rim of a cocktail glass, then drop if in the glass along with a few ice cubes. Add:
1 tblsp rosemary honey simple syrup (more if you would like a sweeter drink)
3 dashes angostura bitters
2 ounces whiskey (I used Maker’s Mark)
Gently stir and enjoy. Serves 1.