Toast the season with Yellow Rose’s sagebrush and pine toddy
2 ounces Yellow Rose whiskey
1 ounce Zirbenz pine liqueur
1/2 ounce lemon juice
1 1/2 ounces hot water
1 ounce sage-peppercorn simple syrup*
Add ingredients to mug, stir and garnish with rosemary sprig and fresh peppercorns.
*Sage-peppercorn simple syrup
2 cups filtered water
2 cups cane sugar
1 tablespoon whole black peppercorns
6 sage leaves
In saucepan, bring water to a boil. Stir in sugar, reduce heat to medium. Add peppercorns and sage leaves. Remove from heat. Let sit for 5 minutes, then strain.