This old-fashioned with rosemary and pear is the perfect fall cocktail. If you can't find cardamom bitters, you can use orange or Angostura bitters instead and add a pinch of ground cardamom.
Ingredients
- pear: 0.25 piece (chopped)
- sprigs fresh rosemary: 2 piece (divided)
- lemon twist: 1 piece
- pure maple syrup: 1 tsp
- dashes cardamom bitters: 3 piece
- ½ fluid ounces bourbon: 1 piece
- ginger liqueur (such as Domaine de Canton®): 0.5 fl oz
- ice cubes: 1 cup
- ounces club soda, chilled: 3 piece
- very large ice cube: 1 piece
- pear wedge: 1 piece (for garnish)
Metric Conversion
Stages of cooking
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Muddle chopped pear, 1 rosemary sprig, lemon twist, maple syrup, and bitters in a cocktail shaker with a muddler or the handle of a wooden spoon until pear is liquified. Add bourbon, ginger liqueur, and 1 cup ice to the cocktail shaker. Cover and shake until well chilled.
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Place large ice cube into the rocks glass and set a small fine sieve over the glass. Strain the drink through the cocktail shaker top and the sieve to catch any large pieces of pulp or rosemary. Top with club soda. Garnish with pear wedge and rosemary sprig.
