eat make read

It’s haaapppyy hour! The best hour if you ask me. I’ve started easing into fall flavors and I’m loving it. One of the vendors at our greenmarket sells this amazing fuji apple cider and I swear, I could drink it by the gallon. It’s lighter in color and texture than traditional cider and brighter in flavor. Of course I can’t resist making cocktails with it… This week I went with something fairly simple—fuji apple juice, rosemary syrup and bourbon. It’s sweet and herby and tastes like fall without knocking you over the head with spices. Go ahead and treat yourself—you’re not going to regret it.

Anndd, just in case you missed it, don’t forget to check out the latest issue of Remedy Quarterly, which just arrived this week. You can order your copy or subscribe right here.

Cheers! To tasty drinks, good reads & the weekend!

fantastic fuji
makes one cocktail

2 ounce fuji apple juice
1 1/2 ounce bourbon, like bulleit
1/2 ounce rosemary syrup*
plus a sprig of rosemary for garnish

1
Combine the ingredients in a cocktail shaker filled with ice. Shake for about 10 seconds.
2
Strain into a cocktail glass and garnish with a sprig of rosemary. Enjoy!

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*To make the rosemary syrup:
1/2 cup sugar
1/2 cup water
4 sprigs rosemary

1
Combine the sugar, water and rosemary in a small pan on the stove top and bring to a boil, stirring to dissolve the sugar.
2
Reduce heat and simmer for about 10 minutes.
3
Remove from heat and let cool.
4
Strain the rosemary from the syrup and store in the refrigerator for up to 2 weeks.