Rosemary Red Wine Steak Sauce

• 2 tbsp Oil
• ¼ cup Shallots, chopped
• 2 cloves Garlic, chopped
• 12 oz Red Wine
• 4 oz Heavy Cream
• 2 tbsp Blue Lady Rosemary, chopped
• 2 oz Blue Cheese
• Salt and Pepper

In sauté pan, heat the oil over medium high heat and add shallots. Cook the shallots until clear and reduce heat to medium. Add garlic and the rosemary to the pan and cook for about 30 seconds. Then add the wine to the pan and reduce by half. Add the cream when reduced and heat to sauce consistency and turn off heat. Add the blue cheese to the pan and season with salt and pepper. Serve warm over steaks.

Rosemary Orange Cocktail

• 2 oz Vodka
• 2 oz Rosemary Simple Syrup
• 2 oz Orange Juice
• 1 tbsp Grenadine

Combine first 3 ingredients in a cocktail shaker with ice. Shake for about 20 seconds until cold. Pour into glass and add the grenadine.

Rosemary Simple Syrup

• Makes about 1 cup
• 1 cup Water
• ½ cup Sugar
• 2 oz Fresh Rosemary
• 1 oz Lemon Juice

Combine first 3 ingredients and bring to a boil over medium heat. Remove from heat and let steep for 10 minutes. Strain out rosemary and add lemon juice. Store refrigerated until ready to use.