Our cocktail of the month for April is Mary’s Smoked Rose. Drop by the bar and we’ll whip one up, or have a go at making it yourself at home.
You’ll need: a coupe glass, a Boston shaker, a Hawthorne strainer and a fine strainer.
50ml Rittenhouse rye whiskey
25ml apple juice
25ml lemon juice
3 dashes Angostura Bitters
15ml cinnamon syrup
Garnish: smoked rosemary sprig
1. Set light to the rosemary sprig, place on a small plate cover with the coupe glass
2. Add the whiskey, apple and lemon juice, bitters and cinnamon syrup to the Boston shaker. Fill with cubed ice and shake until the tin frosts over
3. Turn over the coupe glass, and then double strain the contents of the shaker
4. Garnish with the smoked rosemary sprig