2 oz Round Top Rye Whiskey
½ oz Rosé Syrup* (see note)
1 dash Rhubarb Bitters
Garnish: Orange Peel
1. Combine all ingredients in a mixing glass
2. Add ice and stir until chilled
3. Strain into an ice filled rocks glass
4. Garnish with expressed orange peel.
1 cup Wollersheim Rosé
1 cup Granulated Sugar
Combine ingredients in a pot over low heat. Stir until sugar has dissolved. Chill and keep refrigerated in an airtight container. Syrup will keep for 3-4 weeks.