Ingredients
3/4 cup sugar
5 thyme sprigs
1 rosemary sprig
4 ounces whiskey, such as Stonecutter Spirits heritage cask whiskey
1/2 ounce applejack brandy, such as Laird’s
1 ounce fresh lemon juice
2 dashes orange bitters
4 to 6 ounces club soda, chilled
2 rosemary sprigs, for serving
Preparation
Thyme-Rosemary Syrup: In a saucepan, combine sugar, thyme, rosemary, and 3/4 cup water. Bring to a boil, stirring, until sugar dissolves. Remove from heat; let cool completely. Strain, discarding herbs. Refrigerate syrup in an airtight container at least 1 hour and up to 1 month. (Makes about 3/4 cup.)
Cocktail: Fill a cocktail shaker halfway with ice. Add whiskey, 1 1/2 ounces syrup, brandy, lemon juice, and bitters. Cover; shake vigorously 10 to 12 seconds. Strain into two rocks glasses filled halfway with ice. Top each with club soda. Wave rosemary over an open flame, such as a gas burner or kitchen torch, just until fragrant and charred in places, about 15 seconds. Garnish glasses with rosemary; serve immediately.
