Peachy Keen Christmas

Place rosemary spring on a fire safe surface and light it on fire. Place a rocks glass upside-down over the smoking rosemary. Combine remaining ingredients in a mixing glass with ice. Stir to chill then strain into prepared rocks glass over large ice cube. Garnish with orange peel and cinnamon stick.

To make cinnamon-clove simple syrup, combine equal parts granulated sugar and water in a small saucepan. Heat over low until sugar dissolves, stirring until the syrup is mostly clear. Turn off the heat and add two cinnamon sticks and a few whole cardamom pods to the syrup. Let steep for 30 minutes, then strain out solids. Store syrup in a glass bottle in the refrigerator; use within 3 weeks.

Rosemary sprig

1 1/2oz Monkey Shoulder blended whiskey

3/4oz Alley 6 Spiced Peach Liqueur(or peach brandy)

1/4oz Cinnamon-clove simple syrup(see above)

1 teaspoon Bénédictine

1 dash Angostura bitters

Orange peel and cinnamon stick for garnish

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