I love to say the name of this one, and since we’re approaching Halloween, it feels appropriate for the season. I find that most people aren’t sure how to pronounce it (it’s Bebb-oh, I think), and might not get the reference to the movie. It’s a rosemary-infused version of the Bebbo Cocktail – one of our perennial favorites around here. The herbal addition makes it more fall-ish, and adds some intriguing layers, too. Since we have a lot of rosemary from our distillery garden, it seemed like a no-brainer for our new fall cocktail menu.
2 oz Distiller’s Gin No. 6
¾ oz Rosemary Honey Syrup* (see below)
½ oz Fresh Lemon Juice
¼ oz Fresh Orange Juice
One good dash of Angostura Bitters
Shake ingredients with ice, strain into a chilled coupe glass. Garnish with a lemon or orange twist, or a sprig of rosemary (or both, if you’re feeling fancy).
*Rosemary Honey Syrup: combine ½ cup of honey with ½ cup white sugar with ¾ cup of water. Add the leaves from a 5″ stem of rosemary, and bring to a simmer, stirring often and pressing on the rosemary leaves to release their flavor. Simmer for 5 minutes, then cool completely. Strain out the rosemary, and store in the refrigerator for up to 1 month.