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Servings: 1

Ingredients
2 oz Round Top Rye Whiskey
½ oz Rosé Syrup* (see note)
1 dash Rhubarb Bitters

Garnish: Orange Peel

Directions
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.

Note

Rosé Syrup
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.