1/4of a peach, chopped, plus a few slices for garnish
1 1/2tablespoonsrosemary maple simple syrup (below)
1tablespoonstrained lemon juice
1/4cuprye whiskey (preferably Redemption Rye)
tiny pinch smoked sea salt
rosemary sprig for garnish
sparkling water or club soda, optional
Rosemary Maple Simple Syrup (makes about 1 cup, enough for 10 drinks)
3/4cuplightly packed rosemary leaves (from about 10 sprigs), roughly chopped
1/2cupmaple syrup(5 3/4 ounces by weight)
Muddle together the chopped peach, rosemary maple simple syrup, lemon juice, rye, and salt in a measuring cup or glass. Strain the mixture into a tumbler filled with ice, pressing on the fruit pulp to get out all the good stuff. Garnish with the peach slices and rosemary sprig. If you like your drink a little lighter, top it with a splash of sparkling water or club soda.
Rosemary Maple Simple Syrup
Combine the rosemary, maple syrup, and water together in a small saucepan over medium heat. Bring to a simmer, then cover and steep for at least 15 - 30 minutes. Strain the mixture though a fine-mesh sieve, pressing on the rosemary to extract all the liquid. Discard the rosemary. Chill the syrup until cold, 1 hour (or mix your drinks right away if you just can't wait). The syrup will keep, refrigerated, for at least several weeks.
I like using grade B maple syrup here for its deeper maple flavor.I highly recommend smoky Redemption Rye, which is aged in charred oak barrels and lends a deep earthiness to this drink that complements the sweet maple and bright peach. Bulleit Rye is my second choice.Try this with ripe pears when peaches are out of season.I like my maple leaf served on the rocks, but you can shake it with ice and strain it into a chilled glass if you prefer. Add a splash of sparkling water if you want it to be more refreshing on a warm day.Nutritional values are based on one drink.