Herbal and bitter cocktails are a favorite of mine, but I don’t always have the necessary ingredients on hand. Fresh herbs aren’t as easy to keep a supply of for the home cocktail enthusiast. Luckily, the same herbs you’re going to be using to season your turkey are the same ones we want in this cocktail. Rosemary whiskey sours are a great seasonal option, but I wanted to make this one more herbal. Green Chartreuse shines through, but still leaves room for the sage and rosemary. The celery bitters add a small layer of complexity, but are not mandatory.
- 2 ounces gin
- 1 ounce fresh lemon juice
- .75 ounces Green Chartreuse
- .5 ounce simple syrup
- 2 - 3 dashes celery bitters (Scrappy's Bitters makes one)
- 2 medium sage leaves
- 2 rosemary sprigs
- Muddle sage and one rosemary sprig in shaker.
- Add remaining ingredients and shake with ice.
- Double strain into rocks glass filled with ice.
- Garnish with remaining rosemary sprig.