Smoked Rosemary and Two Kinds of Scotch: The Charlie Hustle Cocktail from Fort Defiance

This drink is pretty impressive: The Charlie Hustle from Abigail Gullo, who tends at Fort Defiance in Red Hook. “With smokey peat and rosemary,” Gullo wrote to the judges, “it only seemed appropriate to name this after Pete Rose.” Gullo also lights a bit of fresh rosemary on fire, blows it out, and then holds the smoldering sprig inside the glass to give it a second dose of smoke. See, we told you it was impressive.

A new blend from Scotland inspired drinks here on the homefront.

Here’s recipe two from the five cocktails that made it through the preliminary round of judging for our Great King Street Cocktail Competition; we asked local professional mixologists to submit seasonal recipes made with the new Compass Box Scotch blend, which is designed for mixing.

This one is pretty impressive: The Charlie Hustle from Abigail Gullo, who tends at Fort Defiance in Red Hook. “With smokey peat and rosemary,” Gullo wrote to the judges, “it only seemed appropriate to name this after Pete Rose.” Gullo also lights a bit of fresh rosemary on fire, blows it out, and then holds the smoldering sprig inside the glass to give it a second dose of smoke. See, we told you it was impressive.

Oh yeah, there’s also her sourcing: The rosemary is from Red Hook Community Farm around the corner from the restaurant, and her maple syrup comes from The Pelham family of Maplecrest, NY. “They are my uncles and cousins,” says Gullo, “that make it from trees on my Mom’s land.”

We’ll be publishing more recipes like this each day this week, so stay tuned until the winners get crowned next Monday.

The Charlie Hustle
From Abigail Gullo at Fort Defiance

Fresh rosemary sprigs, washed and well-dried
1 1/2 oz Great King Street scotch
1/2 oz Peat Monster Scotch
1/2 oz rosemary-infused maple syrup*
1/2 oz lemon juice
1/2 oz Green Chartreuse

Light a dry rosemary sprig, blow it out, and smoke the inside of a chilled rocks glass. Shake and strain remaining ingredients over fresh rocks into the glass. Garnish with a fresh rosemary sprig.

* To make the Rosemary infused maple syrup make a strong tea with 1/2 cup boiling water and 3 sprigs of rosemary. Combine with 1 cup of pure maple syrup.

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Rachel Wharton is the former deputy editor of Edible Brooklyn and Edible Manhattan. She won a 2010 James Beard food journalism award, holds a master’s degree in Food Studies from New York University, and has more than 15 years of experience as a writer, editor and reporter. A North Carolina native and a former features food reporter for the New York Daily News, she edited the Edible Brooklyn cookbook and was the co-author of both Handheld Pies and DiPalo's Guide to the Essential Foods of Italy. Her work also appears in publications such as The New York Times, the Wall Street Journal and Saveur.