s i p p i n ' : Rosemary Ocelot

My older sister Katie is the first creative I remember observing--you know, one of those people who dabbles in a little bit of everything and adds a touch of beauty to all they do. Four years older than me, I watched her in high school as she developed black & white photography, wrote poetry, painted, refinished furniture, altered clothing, and on and on. My family is full of creative people, but she is the first person I remember watching and realizing that your creativity doesn't have to be limited to one or two outlets--you can have it all. 

It's years later and my sister is still pouring creativity into outlets like her home, her bountiful garden, and the amazing meals she whips up out of seemingly nowhere. She's also studying to become a certified sommelier, and has vast knowledge about wine & spirits. I asked her to come up with some cocktails to share with you all over the summer, and this is the first! We call it a Rosemary Ocelot because it contains Pisco, a Peruvian grape brandy, which made us think of South American Wildcats, hence the ocelot. Perfect for some backyard happy hour, which is my new favorite pastime!

Rosemary Ocelot:

1.5 oz Pisco

2 oz grapefruit juice

Rosemary simple syrup (recipe below)

soda water 

squeeze of lime

Combine Pisco, grapefuit juice, simple syrup, and lime in a shaker. Shhhhake it. Pour over ice, top with soda water, and garnish with a sprig of rosemary. Cheers! 

Rosemary Simple Syrup:

In a small sauce pan, combine 1 cup water, 1 cup sugar, and several sprigs of rosemary. Boil at high heat until sugar dissolves, then steep and let cool. In an airtight container, this will keep for up to a month refrigerated and can be used in lots more cocktails!