Whiskey and Rosemary Share Their Best Holiday Cocktail Recipes With The DivagalsBy The DivaGals | December 22, 2022 | Food Fashion Style
Happy Holidays! The cocktail duo, Erika Moore and Raquel Ravenell of Whiskey and Rosemary create recipes with a spectrum of spirits and produce. Now they are sharing two of their favorite cocktail recipes that you can make for your family and friends—which include whiskey and rosemary, of course! Add these best holiday cocktail recipes to your Christmas and Kwanzaa plans!
This cocktail has all the baking spices we love during the holiday season, paired with the nostalgic flavors of molasses and ginger that a gingerbread cookie offers, topped with a whipped vanilla and rosemary egg white that adds a wintery cozy feeling to the cocktail.
1.5 oz. I.W. Harper Cabernet Cask Reserve
.25 oz. Spiced Molasses Syrup
1 tablespoon whole cloves
½ teaspoon nutmeg powder
Boil water with cinnamon sticks. Remove from the burner and add all other ingredients. Stir until sugar dissolves. Let steep for 20 min or overnight. Strain and pour into a sealable container. Store in the refrigerator for up to seven days.
Whipped Egg White
Put one egg white in a bowl, whip for 30 seconds then whip in 1 ounce of Vanilla Bean & Rosemary Syrup.
Vanilla Bean and Rosemary Syrup instructions (makes roughly 1 cup)
1 cup water
1 cup raw cane sugar
2 vanilla bean fillings
3 sprigs of rosemary
Boil water. Remove from the burner and add the ingredients. Stir until sugar dissolves. Let steep for 20 minutes. Strain and pour into a sealable container. Store in the refrigerator for up to seven days.
A Whiskey and Rosemary classic and a fan favorite when they both worked at a cocktail bar in Atlanta, Ga., this cocktail offers a balance of bitter, citrus and tart.
1.5 oz Jack Daniel’s Bonded Whiskey
.25 oz Campari
1 oz 100% pomegranate juice
.25 oz honey rosemary syrup
.25 oz lemon Juice
“The Gentlewoman” Cocktail Instructions
Shake all ingredients in a cocktail shaker then pour over ice in a rocks glass.
Garnish: slap and garnish with rosemary sprig
Honey Rosemary Syrup
½ cup water
¾ cup honey
4 sprigs of rosemary
Honey Rosemary Syrup Instructions
Boil water. Remove from the burner and add the ingredients. Stir until water and honey are fully mixed. Let steep for 20 minutes. Strain and pour into a sealable container. Store in the refrigerator for up to 7 days.
Show off your bartending skills by tagging @whiskeyandosemary on Instagram and TikTok!
photo credit: Whiskey and Rosemary