“This holiday season, I developed two cocktail recipes for your holiday party that can be batched before guests arrive! In collaboration with @benriach_us , both cocktails feature a Rosemary Pear syrup, inspired by Benriach’s The Smoky Ten.
Rosemary Pear syrup: simmer 2 cups of water with 1 cup of sugar, and 1.5 Bosc pears for 30 minutes. Remove from heat, let steep with rosemary for 30-60 minutes. With a fine mesh strainer, strain rosemary and pears from syrup.
Smoked Rosemary Pear Old Fashioned: for one cocktail, stir 4 tsp syrup, bitters, 2 oz Benriach The Smoky Ten with ice.
Smoked Rosemary Pear Whiskey Sour: for one cocktail, shake .5 oz syrup, 2 oz Benriach in The Smoky Ten, 2 oz fresh squeezed lemon juice (I prefer tart, but you can do less). Shake until chilled.
Both cocktails can be batched and refrigerated in a larger quantity just before guests arrive, just be sure to remove ice after stirring/shaking. Right before serving, smoke rosemary into each cocktail glass flipped upside down. To serve, flip cocktail glass up and quickly add the cocktail over an ice cube. Optional: garnish with smoked rosemary. Serve immediately as the smoked rosemary glass accentuates the smokiness of this Single Malt Scotch Whisky.”
