Spaghetti Western Old Fashioned

Spaghetti Western Old Fashioned

Try this wild take on an old fashioned made with Spring Mill Bourbon

Spaghetti Western Old Fashioned
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Servings
1 cocktail
Servings
1 cocktail
Spaghetti Western Old Fashioned
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Servings
1 cocktail
Servings
1 cocktail
Ingredients
Servings: cocktail
Units:
Instructions
  1. Muddle the orange slice with the rosemary syrup and a splash of Campari in the bottom of a rocks glass. Add bourbon and rocks, stir and garnish with a sprig of rosemary.
Rosemary Syrup
  1. In a saucepan over low heat, add 6-9 full sprigs of fresh rosemary to a liter of water. Heat and steep until fragrant and the sprigs begin to lose a bit of color. Add equal parts by weight cane sugar to the rosemary-infused water; stir until dissolved. Let cool. Can be refrigerated for up to two weeks.
Campari Range Orange Wheel
  1. Slice medium orange slices into "sunset wheels." Cover completely with Campari and keep refrigerated in an airtight plastic container for at least 24 hrs.
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Pear Rosemary Cocktail

Pear Rosemary Cocktail

This rosemary infused cocktail is a perfect accompaniment for the holiday season. It takes some thinking ahead, but it’s worth the wait. Perfect when paired with roast beef or turkey.

Pear Rosemary Cocktail
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Servings Prep Time
1 cocktail 20 minutes
Passive Time
2 weeks
Servings Prep Time
1 cocktail 20 minutes
Passive Time
2 weeks
Pear Rosemary Cocktail
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Servings Prep Time
1 cocktail 20 minutes
Passive Time
2 weeks
Servings Prep Time
1 cocktail 20 minutes
Passive Time
2 weeks
Ingredients
To make the pear nectar and the rosemary simple syrup
To make the cocktail
Servings: cocktail
Units:
Instructions
  1. Quarter the pears. Place enough pears into a 48-ounce glass jar to fill the jar. Add Indiana Vodka. Seal the jar, and let it stand at room temperature 2 weeks (up to 2 months, it gets better). We like Seckel pears because they are smaller and in season, but any type will work.
  2. Heat the ugar and 1 cup water in a medium saucepan over medium-high heat, stirring until all the sugar has dissolved. Add the rosemary to the pan and keep on heat for 10 seconds; remove the pan from the heat. Let the rosemary infuse in the syrup for 30 minutes. Discard rosemary. Let cool completely. This syrup will keep in the refrigerator for up to a month.
  3. Fill 12-ounce collins glasses halfway with ice. Add 4 tablespoons Indiana Vodka, 2 tablespoons of the rosemary syrup, and 3 tablespoons of the vodka pear infusion to each glass. Top with 1/2 cup sparkling water. Serve garnished with rosemary sprigs.
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