- 2 ounces Watershed Distillery Bourbon Barrel Aged Gin
- ¾ ounce “Art In The Age’s Rhubarb” (tea) Liquor
- 10 to 12 fresh muddled cranberries
- ½ ounce House Made Rosemary Simple Syrup***
- ½ ounce egg white
- ½ ounce fresh lemon
- 3 to 4 dashes rhubarb bitters
In a mixing tin add the fresh cranberries and the lemon juice. Muddle this thoroughly. Add all the rest of the ingredients. In a cocktail mixing set, “dry shake” (no ice) these ingredients vigorously. Add ice and shake vigorously once more. Strain ingredients into a highball glass filled with fresh ice and floating cranberries. Garnish with a rosemary sprig and an optional edible flower. If desired, also decorate foam with drops of bitters.
***Rosemary Simple Syrup A simple syrup is just a 50-50 ratio of water to sugar brought to a boil then immediately allowed to steep for 30 to 60 minutes. For the Rosemary Simple Syrup, just add in 8–10 sprigs of rosemary to boil/steep for a typical yield (8 ounces of water to 8 ounces sugar). Separate the sprigs thereafter and bottle syrup. Syrup can be refrigerated and used for 2–3 weeks.
Editor’s Note: All of the spirits listed here can be found at Weiland’s Market, or Giant Eagle Market District. As always, call ahead to make sure they have it in stock.