Smoked Rosemary Manhattan

I read about this trick in a magazine article on 'Molecular Mixology.'

Burn a stalk of fresh rosemary under the lid of a cobb shaker. When it gathers some smoke, close it, and shake the ingredients.

2 oz rye (used Wild Turkey 101)

1 oz amaro (used CioCiaro)

Dash Angostura bitters

Shake, and strain into a Nick & Nora.

It may seem odd, but I despise the flavor of rosemary. So, while not thrilled going into this project, I was fascinated enough to try the technique. I am so glad I did. The cocktail retains all of the smokey goodness, and none (or very little) rosemary. It is unique, and quite delicious. The flavor is something like Chinese BBQ spare ribs.