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There's a particular cocktail I'm trying to produce which has a garnish of burnt fresh rosemary. Properly done, the rosemary is burnt with a torch to release some very fragrant, herbal smoke.

However when trying to do this at home, I get smoke that smells like...just smoke. Very little rosemary fragrance.

What's the trick to getting the rosemary aroma to come through?

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    What's your source of rosemary? Adding that to the question may help folks help you.
    – FuzzyChef
    Jun 28, 2019 at 3:14
  • Is the rosemary dried or fresh?
    – Erica
    Jun 28, 2019 at 8:15
  • What's the source of the recipe?
    – Tetsujin
    Jun 28, 2019 at 15:56
  • @FuzzyChef Why? Is very freshly picked rosemary essential? Sounds like an answer to me.
    – Phil Frost
    Jun 28, 2019 at 17:09
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    Phil: because I wasn't sure how fresh it was. If it's dried out, I can see it burning before it gives off any scent. I wasn't going to post that as an answer, though, because I haven't tried it myself.
    – FuzzyChef
    Jun 28, 2019 at 22:39

1 Answer 1

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You need fresh rosemary and give it a quick char and not allow it to burn. That's sort of the same technique of using a blowtorch for crème brulée and the same "doneness" of charred vegetables - caramelized but not burnt

If you're smelling smoke, it is already too burnt to use.

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