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The Three Muses

Yields1 ServingPrep Time5 minsCook Time10 minsTotal Time15 mins

 1 ½ fl oz bourbon, I used Bulleit
 1 fl oz Campari (soaked with satsuma oranges)(use tangerines or mandarin oranges if satsumas are unavailable)
 ½ fl oz rosemary simple syrup
 rosemary sprig for garnish
For the Campari soaked satsuma oranges:
 1 satsuma orange, peeled and separated into wedges
 ½ cup Campari
For the rosemary simple syrup:
 1 cup water
 1 cup sugar
 3 sprigs of rosemary (about 2-3 inches long, each)

Using a double old-fashioned glass with a single large ice cube, add the bourbon, Campari, and rosemary simple syrup. Stir well to combine and chill the cocktail. Garnish with a sprig of rosemary.

To make the Campari soaked satsumas:

Peel and separate a satsuma and add the Campari. Gently mash the satsuma pieces to release some of the juice. Allow the satsumas and Campari to soak for at least 2 days.

To make the rosemary simple syrup:

In a small saucepan, combine the water and sugar and bring to a boil. Allow the mixture to boil for 5 minutes until starting to thicken. Remove from the heat and add the rosemary, allow the mixture to completely cool before using.

Nutrition Facts

Servings 1