Russet Sunset

Dirt under your nails, gold in your glass.

The Russet Sunset captures the earthy richness of Idaho's famous potato harvest — the smell of fresh-turned soil, the warmth of autumn fields, and the golden hour light stretching over the Snake River Plain. This cocktail blends honey-washed bourbon with earthy potato vodka, a savory hint of rosemary, warm baking spice, and a bright apple cider backbone to mirror the harvest season. It's rugged and refined at once — just like the hardworking farmers who bring in the crop.

Ingredients

• 1.5 oz Idaho potato vodka (e.g., Grand Teton Potato Vodka)
• 0.75 oz honey-washed bourbon
• 2 oz fresh-pressed apple cider
• 0.5 oz rosemary honey syrup (1:1 honey syrup steeped with fresh rosemary)
• 2 dashes Angostura bitters
• 1 dash smoked paprika bitters (or regular aromatic bitters)
• Large clear ice cube

Instructions

1. Make the rosemary honey syrup: Combine equal parts honey and warm water, add 2 fresh rosemary sprigs, steep for 20 minutes, then strain and cool.
2. In a mixing glass, combine the potato vodka, honey-washed bourbon, apple cider, and rosemary honey syrup.
3. Add both dashes of bitters.
4. Fill the mixing glass with ice and stir for 20–25 seconds until well-chilled and slightly diluted.
5. Place a large, clear ice cube into a rocks glass.
6. Strain the cocktail over the ice cube.
7. Express an orange peel over the glass by holding the peel skin-side down and snapping it over the drink to release the oils, then drape it on the rim.
8. Tuck a fresh rosemary sprig alongside the orange peel.
9. Balance a thin, lightly salted potato chip on the rim for a playful, savory garnish.
10. Serve immediately and enjoy the harvest.