There’s only a slim chance we’ll see snow in Memphis for the holidays, but you can have the next best thing with this creamy, pine-flavored cocktail. It’s the perfect drink to sit with you fireside throughout the month of December. The rosemary simple syrup gives it a light holiday flavor, plus the cream and egg white make it extra decadent.
- Shredded coconut
- 2 ounces vodka
- 1 ounce creme de cacao
- 1 ounce rosemary simple syrup
- 1 ounce cream
- 1 egg white
- Rosemary stem
Evenly spread about 1 cup of shredded coconut on a plate. Brush rosemary simple syrup around the edge of a cocktail glass and dip it the coconut to coat the rim. In a cocktail shaker filled with ice, add the vodka, creme de cacao, rosemary syrup, cream, and egg white. Shake vigorously for 30 seconds. Strain the drink into the glass and garnish with a rosemary stem.
* For the rosemary simple syrup, bring 1 cup of sugar, 1 cup water, and a handful of fresh rosemary to a boil. Take off the heat and let cool. Remove rosemary before using.
Andrea LeTard is the author of Andrea’s Cooktales: A Keepsake Cookbook. She runs a full-time Memphis-based cooking business where she’s a recipe blogger, personal chef, cooking instructor, and freelance recipe and culinary writer. Andrea has been featured on Food Network, Cooking Channel, and Today Show. She was chosen as a Top 100 Contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram (@andreas_cooktales), and her video blog series at Andreascooktales.com.