60ml scotch

20ml rosemary syrup*

3 dashes bitters

Rosemary sprig to garnish

Place liquid ingredients into a Boston shaker of wide glass and fill with ice. Using a straw, stir your rob roy until it begins to frost the glass on the outside. Strain into a chilled coupe glass and garnish with a rosemary sprig.

*for rosemary syrup place 1/2 cup water with 1/2 cup sugar in a pan with 3 long sprigs of rosemary (no stem, just leaves). Bring to high simmer and then gently simmer for 8 minutes. You dont want a thick syrup, a bit looser than normal. Strain out leaves and leave in fridge for when you need.