There's nothing old-fashioned about this herb-and-citrus spin on a classic. To make a lemon peel twist, slice a piece of the peel off the lemon, Then, cut off the pulp and pith so you only have a long, thin strip of peel. Twist the peel into a curly shape and garnish at will. If you really dislike rosemary, you could use another strongly flavored herb, like thyme. The hardest part about this cocktail? The anticipation of waiting for the ice cubes to freeze so you can enjoy it.
1/2 cup turbinado sugar
1 cup water, plus more for ice cubes
6 fresh rosemary sprigs
1 cup plus 2 tsp. rye whiskey, divided
20 drops cherry bitters, divided
1 lemon peel strip
4 lemon peel twists
How to Make It
Combine sugar, 1 cup water, and 1 rosemary sprig in a small saucepan. Bring to a simmer over medium-high. Remove from heat, and cool completely. Discard rosemary. Chill until ready to use. (Mixture will keep indefinitely in an airtight container in the refrigerator.)
Remove leaves from 1 rosemary sprig; chop. Sprinkle evenly among 4 compartments of a large ice cube tray. Pour 1/2 teaspoon of the whiskey and 1 drop of the cherry bitters in each of the 4 compartments; fill each with water. Freeze until frozen, at least 6 hours.
In each of 4 old-fashioned glasses, place 1 rosemary ice cube, 1 1/2 teaspoons to 1 tablespoon of rosemary syrup, 4 drops of the cherry bitters, and 1/4 cup of the whiskey. Rub lemon peel strip on the rim of each glass. Garnish each with 1 lemon twist and 1 rosemary sprig.