Cherry, Citrus, And Herb Whiskey Cocktail

• 1/2 cup turbinado sugar
• 1 cup water, plus more for ice cubes
• 6 fresh rosemary sprigs
• 1 cup plus 2 tsp. rye whiskey, divided
• 20 drops cherry bitters, divided
• 1 lemon peel strip
• 4 lemon peel twists

1. Combine sugar, 1 cup water, and 1 rosemary sprig in a small saucepan. Bring to a simmer over medium-high. Remove from heat, and cool completely. Discard rosemary. Chill until ready to use. (Mixture will keep indefinitely in an airtight container in the refrigerator.)
2. Remove leaves from 1 rosemary sprig; chop. Sprinkle evenly among 4 compartments of a large ice cube tray. Pour 1/2 teaspoon of the whiskey and 1 drop of the cherry bitters in each of the 4 compartments; fill each with water. Freeze until frozen, at least 6 hours.
3. In each of 4 old-fashioned glasses, place 1 rosemary ice cube, 1 1/2 teaspoons to 1 tablespoon of rosemary syrup, 4 drops of the cherry bitters, and 1/4 cup of the whiskey. Rub lemon peel strip on the rim of each glass. Garnish each with 1 lemon twist and 1 rosemary sprig.
4. The total time includes 6 hours of freezing.

turbinado sugar, water, rosemary sprigs, rye whiskey, bitters

Taken from www.myrecipes.com/recipe/cherry-citrus-herb-whiskey-cocktail (may not work)