In my yearly obligation to supply my family with thanksgiving cocktails I came up with the this fall version of an old fashioned.
2 oz fruit infused old overholt
1/2 oz Rosemary simple syrup
3 dashes angastora
1 dash orange bitters
Combine ingredients in a rocks glass over ice and stir until incorporated. Garnish with a sprig of rosemary.
Fall fruit whisky: peel 2 lemons, and a grapefruit, core 2 apples and 2 pears and soak in 750 ml of old overholt or whisky of choice for approx 18 hrs.
Rosemary simple syrup: boil 10 sprigs of rosemary in 12 cups of water for approximately 5 minutes. Add in 6 cups of sugar in the raw and strain into container. Adjust amount of rosemary for desired concentration and flavor.