I’ve been a big fan of the effect that rosemary has on Campari since the official cocktail from Tales two years ago opened my eyes to what can be best described as flavour sensation.
It was with no small measure of excitement that I clocked a six foot rosemary bush growing at the back of the summer holiday home I spent much of my summer escape at. I knew the bottle of Campari would be getting acquainted in no short order.
I put together a thick syrup (2:1) of Demerara sugar and about a cup of chopped rosemary, you could use less, but when you have an abundance, why not…. Leave it to steep for a couple of hours under the warm New Zealand sun before you strain, bottle and refrigerate it.
I had laid my hands on some Italian Vermouth from Dolin as well before heading north along the coast, and the rose petal note I had been enjoying in my summertime Negroni’s seemed like they might make a welcome addition to a more summery interpretation of the Winter Sour. My soon to be mother in law, for whom I was making the drink, seemed to think it worked pretty well.
One for the Mother in Law.
45mls Campari, 20mls freshly squeezed lemon juice, 20mls Dolin sweet vermouth, 15mls rosemary demerara syrup.
Combine all ingredients over ice, shake and strain over a well iced rocks glass. In cases of abundant rosemary, it makes an appropriate garnish.
Something nice and new to try from N’Awlins. This recipe is by Chris Odeja of Varnish. It belongs to an article from Tales that you 
Everyday Drinking 