Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 sprig(s) fresh rosemary | ||
| 3 tbsp. fresh lemon peel | ||
| 2 c. bourbon whisky |
Directions
- On a cutting board, bruise rosemary and lemon peel by crushing with the bottom of a skillet or saucepan. Add rosemary, lemon peel and bourbon whisky to a container with a tight-fitting lid. Cover and shake a few times. Let stand at room temperature overnight.
- Strain before using; discard rosemary and lemon peel.
Recipe Source:
Hy-Vee Seasons Fall 2015.