Forest Wanderer

A seasonal serve that celebrates winter's botanical bounty. Fresh rosemary syrup mingles with London Dry gin and bright cranberry, while raw honey adds subtle complexity and warmth to this cocktail. Garnished with a generous sprig of rosemary that releases aromatic oils with each sip.

Ingredients

  • 2 oz London Dry Gin

  • .75 oz Rosemary Syrup*

  • .75 oz Fresh Cranberry Juice

  • .5 oz Fresh Lemon Juice

  • .25 oz Raw Honey

  • 2 Dashes Orange Bitters

  • Fresh Rosemary Sprig (for garnish)

Tools

    • Cocktail Shaker

    • Hawthorne Strainer

    • Fine Mesh Strainer

    • Jigger

    • Coupe Glass

    • Channel Knife (optional)

Instructions

    1. Add all liquid ingredients to a cocktail shaker

    2. Add ice and shake vigorously until well-chilled

    3. Double strain into chilled coupe glass

    4. Garnish with a fresh rosemary sprig laid across the rim at 2 o'clock

Rosemary Syrup

  1. Ingredients

    • 2 cups Water

    • 2 cups Sugar

    • 6 Fresh Rosemary Sprigs

  2. Instructions

    1. Bring water to boil in a saucepan

    2. Add sugar and stir until completely dissolved

    3. Add rosemary sprigs, remove from heat

    4. Let steep for 30 minutes

    5. Strain, bottle, and refrigerate

    6. Keeps for up to 2 weeks when refrigerated

Notes

    • Use fresh rosemary for the syrup and garnish - dried herbs won't provide the same aromatic qualities

    • For best results, chill your coupe glass before serving

    • Fresh cranberry juice is preferred over commercial cocktail cranberry juice

    • Raw honey can be pre-diluted with equal parts warm water for easier mixing