Hotel d'Alsace
Hotel d'Alsace
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Tasted:      Rating (1-5):
  • Ingredients
  • Equipment
  • Directions
2 oz Irish Whiskey
1/2 oz Cointreau
1/2 oz Benedictine
sprig of fresh Rosemary.
Boxcutters, Jigger, Mixing-glass, Muddler, Strainer, Stirrer (long Spoon), Rocks Glass.
Add the Rosemary to your Mixing Glass along with the Cointreau and the Benedictine.
Lightly muddle the rosemary, releasing the oils as they infuse with the spirits. The drink will be very aromatic at this point. Fill your mixing glass with ice, add the Whiskey, and stir.
Continue to stir for 30 seconds so that the cocktail is well chilled. Pour through a fine mesh strainer over ice. The recipe calls for one large cube of ice. I had a large ice sphere on hand, but normal ice cubes would work fine as well. Serve in an Old Fashioned Glass with a Rosemary garnish.
 
 
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