Old Rose Marie
BLUEBERRY OATMEAL CRISP
3 pints blueberries
1⁄ 4 ruby port
1⁄ 4 cup light brown sugar
1⁄ 2 teaspoon ground cinnamon
1 cup rolled oats
2 tablespoons flour
3 tablespoons butter, cut into pieces
1⁄ 4 teaspoon salt
1. Combine rinsed blueberries with ruby port in an 8-inch glass
or ceramic pie dish, and sprinkle with some of the brown sugar.
2. Cover and let stand for at least 30 minutes. 3. Preheat oven
to 350°F. 4. Combine oats, flour, salt, and remaining brown
sugar and cinnamon in a bowl. 5. Blend butter pieces into the
mixture with fingers or pastry blender until a coarse meal
forms. 6. Sprinkle evenly over the berries. 7. Bake until golden
and bubbling, about 30 minutes.
OLD ROSE MARIE
1 cup sugar
1 cup water
5 to 10 sprigs fresh rosemary
1. Prep rosemary syrup by combining sugar, water, and half
of the rosemary in a small saucepan. 2. Rotate pan slowly to
dissolve sugar and bring mixture to a boil. 3. Boil covered for 5
minutes and remove from heat, allowing to cool uncovered for
1 hour. 4. Pour cooled syrup into jar or bottle. Cover, and keep
refrigerated. 5. To prepare cocktail, add 2–3 tablespoons of
syrup to an old fashioned glass. 6. Add 2–3 dashes of bitters
and 2–3 ice cubes. 7. Pour 2 oz of bourbon over mixture.
Cover mixture with large dash of club soda, and garnish with
cherry, peel of lemon rind, and sprig of rosemary.