We have a few herbs growing in our backyard. It’s a small yard, and we’re far from green-thumbed, but there’s enough space to give a few plants a shot. This year, we attempted basil, thyme, mint, and rosemary. Everything but the thyme thrived. (Thyme, it seems, is not on our side.) (I went there.) The basil, we used in lemon basil gimlets and a hefty dose of pesto. The mint, muddled into a delicious Kentucky Mule drink. The rosemary? We had to think a minute.
A minute took a month or two. In the meantime it continued to spread it’s wings/branches. It was time to chop. And you know what sounded good? A rosemary maple bourbon cocktail.