Description
A smooth, nutty, and wintry twist on the classic cocktail. Black Walnut bitters give this drink its unique flavor, but feel free to use only aromatic bitters, or substitute a different flavored bitters like spiced, maple, or vanilla if necessary.
Ingredients
Scale
- 4 oz. rye whiskey
- 2 oz. Persimmon Rosemary Syrup (see below)
- 3 dashes aromatic bitters
- 3 dashes Black Walnut bitters
- Ice (crushed and cubed)
- 2 sprigs rosemary
Persimmon Rosemary Syrup
- 1 cup water
- 1 cup sugar
- 1 cup fully ripe persimmon pulp (about 2 Fuyus or 1 Hachiya)
- 2 sprigs rosemary
Instructions
Persimmon Rosemary Syrup:
- Combine 1 cup of sugar, 1 cup of water, 1 cup persimmon pulp, and 2 sprigs of rosemary in a saucepan over low heat. Stir occasionally until sugar is dissolved and syrup is warm and fragrant, about 15 minutes.
- Strain into a jar or container to remove large pieces of pulp and allow to cool before refrigerating. Chill before using.
Cocktail:
- Fill two rocks glasses with crushed ice. Set aside.
- Fill a larger glass with crushed ice. To the large glass, add the 4 oz. rye whiskey, 2 oz. Persimmon Rosemary Syrup, and 2-3 dashes each aromatic bitters and Black Walnut bitters. Stir thoroughly.
- Discard the crushed ice in the rocks glasses and replace with one ice cube in each. Strain the mixture into the rocks glasses and top with a sprig of rosemary. For extra rosemary fragrance, run a flame over your rosemary until it starts to crackle (but doesn’t catch fire!) and then give your cocktail a stir with it before garnishing.