Ingredients:

  • 8 fl oz Aged Bourbon Whiskey (minimum 80 proof)
  • 3 fl oz Freshly Squeezed Lime Juice
  • 4 fl oz Cranberry-Ginger Simple Syrup (chilled)
  • 8 dashes Angostura Bitters
  • 4 Fresh Rosemary Sprigs (2 for muddling, 2 for garnish)
  • Ice (As needed, large cubes)
  • 12 Fresh or Dried Cranberries (For garnish)
  • 2 Tbsp Sugar or coarse salt (Optional, for rim)

Instructions:

  1. Prepare Rim (Optional): If desired, lightly rub the rim of each glass with a lime wedge. Mix 2 Tbsp sugar with a pinch of nutmeg on a small plate and dip the glass rim to coat evenly.
  2. Chill Glasses and Prep Garnish: Place the prepared glasses (or rocks/coupe glasses) in the freezer to chill. Prep Garnish by skewering 3 fresh cranberries onto a small cocktail stick, or setting out fresh rosemary sprigs.
  3. Muddle the Aromatics: Place two of the fresh rosemary sprigs (removing thick woody parts) into the bottom of the cocktail shaker. Gently press and twist with the muddler 3–4 times to release oils, avoiding pulverization.
  4. Combine Ingredients: Pour the measured Bourbon, lime juice, Cranberry-Ginger Syrup, and Angostura Bitters directly into the shaker over the rosemary.
  5. Add Ice: Fill the shaker three-quarters full with fresh, large ice cubes.
  6. Shake Vigorously: Secure the lid and shake hard for approximately 15–20 seconds until the outside of the shaker is heavily frosted. This ensures proper chilling and dilution.
  7. Double Strain: Use a Hawthorne strainer and ideally a fine mesh strainer to strain the cocktail mixture into the chilled glasses. This prevents small pieces of rosemary or ice shards from entering the drink.
  8. Add Fresh Ice: If using rocks glasses, add fresh, quality ice to fill the glass now.
  9. Garnish and Serve: Garnish each drink with the cranberry skewer and/or a fresh sprig of rosemary (lightly smacked between your palms to release scent). Serve immediately.