Cinnamon Bourbon Fizz
Cinnamon Honey Syrup (yields for 6)
1/2 cup water
1/2 cup honey
2 cinnamon sticks
1 sprig fresh rosemary
Boil on high for 2-3 minutes. Chill before mixing the rest.
Bourbon Fizz (makes 8)
1 1/2 ounces (3 tablespoons) bourbon
1 ounce (2 tablespoons) aperol
1/2 ounce (1 tablespoon) lemon juice
1-2 dashes orange or rosemary bitters
1 -2 ounces cinnamon syrup (recipe above)
Top with sparkling water before serving
Line a baking sheet with parchment paper. Dampen rosemary sprigs with some water and place on the baking sheet. Sprinkle with granulated sugar to thoroughly coat the rosemary. Allow to dry on the baking sheet for 1 hour.
In a cocktail shaker, combine 1-2 tablespoons cinnamon syrup, the bourbon, Aperol, lemon juice, and bitters. Add ice and shake. Strain into a glass. Top off with sparkling water. Garnish with sugared rosemary.
Recipe by Half-Baked Harvest