Over the years, I’ve developed dozens of food and drink recipes for catering at events, in our wine bar, and for blogs and social media.
The Tandem Tryst cocktail was developed and photographed for a Floridian Social Valentine’s Day feature.
1 1/2 oz rye whiskey
3/4 oz cognac
1/2 oz rosemary-hibiscus syrup
juice of half a lemon, strained
two dashes orange bitters
To make the syrup: Add 1/2 cup of sugar and 1/2 cup of water to a small saucepan; bring to a boil and stir until sugar is dissolved. Add a sprig of rosemary and a tablespoon of dried hibiscus petals and turn off the heat. Allow to steep until cooled, then strain.
To make the cocktail: Add a large cube to a rocks glass and set aside. Pour all ingredients into an ice-filled cocktail shaker; shake until cold and strain into the rocks glass. Garnish with a bit of rosemary on top of the cube.