Alloy restaurant in Calgary, AB recently celebrated its 10th anniversary. What better way to toast to the exceptional restaurant than with their own bourbon cocktail, The Burnley Miner? Darren Fabian created this tea and whisky drink and now, you can make it at home.
1 small sprig rosemary, plus extra for garnish
1 tsp simple syrup
2 wedges lemon
1 1/2 oz. Maker's Mark
1/2 oz. Benedictine
2 oz. lavender Earl Grey tea
Coat rosemary sprig with simple syrup and use a small blow torch to torch until brown. Alternatively, place sprig in oven and broil until leaves begin to char and sugar caramelizes.
Remove leaves from steam, place into shaker with lemon wedges and liquids.
Muddle, shake over ice and then double strain into rocks glass.
Garnish with fresh rosemary.
