Presented by Genevieve Bourgeois, Sullivan Steakhouse
2oz Templeton Rye 1oz Lemon Sour 1/2oz Rosemary simple syrup 1/4 of a grilled peach 1 oz of club soda
Garnished with a grilled peach wedge and lemon glazed rosemary sprig (optional)
Lemon Sour recipe: In a medium size pot bring one cup of water to a boil. Remove from heat and add one cup of granulated sugar, stir until it is full incorporated. Add one cup of lemon juice, stir let it cool down to room temperature and chill.
Rosemary Simple Syrup: In a medium size pot, add two large sprigs of Rosemary and one cup of water, bring to a boil. Remove from heat, add one cup of sugar, stir gently until it is fully incorporated. Let this cool down to room temperature. Strain out the Rosemary sprigs and chill.
Lemon glaze for Rosemary garnish: 2 tbls of confectioner's sugar Zest of half a lemon 1/2 tsp of fresh lemon
1 tbls of confectioner's sugar to dust with.
Stir until creamy, and gently dip Rosemary in mixture, then lightly dust in confectioner's sugar. Let dry and serve.