It is officially Holiday entertaining season and we are throwing 3 different dinners for our friends and family over the next month. One thing Rob and I love to do (maybe its the bar history we both have) Is make a signature drink for the guests. Our last party, we made a Paleo Eggnog with local rum. This time we wanted it to be just as seasonal but use herbs from our garden and an order that just came in c/o Dillon’s Distillery in Ontario. They armed us with some of their bitters and delicious small batch spirits.
When it comes to entertaining, the best way to plan your signature drinks is to have one on the sweeter side (usually catered to women) and one more of a sipper, catered to men. We decided to do a signature Wild Rosebud Cocktail on the sweeter side, Using their Rose Gin, rhubarb bitters, and our homemade rosemary simple syrup. We also took that simple syrup and created a Wild Decoeli Cocktail with their ginger bitters and Three Oaks Rye. That way, there is something for everyone. We then topped off both cocktails with a splash of bubbly, because 2017 was worth celebrating.
Want to try them for yourselves? Check out the recipes below.
Wild Rosebud Cocktail
- 1 shot of Dillon’s Rose Gin
- 6 drops of Dillon’s Rhubarb Bitters
- 1 tbsp of Rosemary simple syrup (see below for recipe)
- Champagne to fill
- Rosemary or cranberries to garnish
Combine all ingredients in a martini shaker and mix for 20 seconds. Pour in a pretty glass over frozen cranberries or a sprig of rosemary.
Wild Decoeli Cocktail
- 1 shot of Dillons Three Oaks Rye
- 3 drops of Dillons Ginger Bitters
- 1 tbsp of Rosemary Simple syrup (see recipe below)
- Champagne to fill
- Rosemary sprig to garnish
Combine all ingredients in a Martini shaker filled with ice and shake to blend. Add whiskey rocks or ice before serving. Garnish with a sprig of rosemary.
Rosemary Simple Syrup
- 2 cups water
- 2 cups sugar
- 4 sprigs of rosemary
In a small saucepan bring water to boil. Add sugar and rosemary. Allow to boil 10 mins. Remove all but one sprig of rosemary. Simmer on low for 30-40 mins until reduced to syrup consistency. Store in an airtight container.