Whisky Joy

This drink is our take on a classic French aperitif that often combines Cognac and tonic. We discovered this tasty cocktail during one of our many R&D trips to learn the secrets of French winemaking in Bordeaux, and it’s now our go-to on any hot day.

In a tumbler full of ice, add:

2oz JFC Whisky

Fill glass with Fever Tree Indian Tonic (chilled)

Adjust to your taste for strength

Bootleg Sour

2 oz Whisk(e)y
½ oz Rosemary-Ginger Syrup (recipe below)
1 oz C. Comoz Vermouth
1 oz Lemon Juice

1 egg white, beaten until frothy
Rosemary Rim Mix (recipe below)
1 rosemary sprig for garnish
Add the first four ingredients to a cocktail shaker, and shake well. Stir the beaten egg white into the shaker with a spoon.
Rub the serving glass rim with lemon juice or the squeezed lemon piece, then coat the rim in Rosemary Rim Mix.
Fill the serving glass with ice, pour the drink from the shaker, garnish with the rosemary sprig and serve.

Rosemary Ginger Syrup
1 cup sugar
4 ounces fresh ginger, peeled and sliced 1/4 inch thick
One 3-inch rosemary sprig

In a small saucepan, bring the sugar and 1 cup of water to
a boil. Add the ginger and rosemary and return to a boil,
stirring to dissolve the sugar. Remove from the heat and
let cool completely, about 45 minutes. Strain the syrup
through a fine-mesh sieve set over a small bowl; discard
the solids. Refrigerate until chilled. Will keep in the fridge
in an airtight container for at least a month.
Rosemary Rim Mix
1 sprig fresh rosemary, needles removed and coarsely chopped
1 Tbsp sugar
1 Tbsp salt
Muddle the fresh rosemary leaves with the sugar and salt until well combined.