A delightful drink used to reminisce on summer flavors as fall comes creeping in. The Citrus-Strawberry shrub used here is based off of a recipe by John Currence from his Pickles, Pigs and Whiskey cookbook. My magnolia bitters have peppercorn notes behind the heavy, rather earthy floral magnolia nose.
2 oz. good Rye Whiskey
.5 oz Citrus-Strawberry Shrub
.75 oz fresh Lemon Juice
1 dripper Jack Rudy Aromatic Bitters
1 dash housemade Magnolia Bitters
Shake hard over ice. Strain into a chilled coupe glass. garnish with grapefruit peel and fresh rosemary.