Citrus, Rosemary and Bourbon: A Cocktail Recipe from Jamie DeRosa

This week we featured a two-part interview with chef Jamie DeRosa, who is opening the Atlantic Ocean Club and the Buddha Sky Bar in January and February. Check out the other parts here and hereAt the end of the interview, we asked about his favorite drink, and he mentioned bourbon...

By Stephanie Miskew

January 5, 2011

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This week we featured a two-part interview with chef Jamie DeRosa, who is opening the Atlantic Ocean Club and the Buddha Sky Bar in January and February. Check out the other parts here and here

At the end of the interview, we asked about his favorite drink, and he mentioned bourbon -- particularly in one of the cocktails on his menu, called the "Chef's Special." He provided the recipe -- get out your shakers and fresh rosemary springs, because brown-liquor season just got more interesting.

The Chef's Special

Homemade rosemary syrup, citrus essence and bourbon.

Recipe:

3 drops of angostura bitters

1 oz of apricot nectar

1 oz of fresh lime juice

1 oz of simple syrup soaked in fresh rosemary

2 oz of Bourbon

Fill a cocktail shaker with ice.

Add all of the remaining ingredients and shake well (10 seconds).

Strain into ice-filled rocks glass and garnish with a sprig of rosemary.

Follow Clean Plate Charlie on Twitter: @CleanPlateBPB.

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