#8
Ingredients
- 2 ounces mezcal
- ½ ounce Spiced Rosemary Syrup*
- ¼ ounce lemon juice
- 1 bar spoon absinthe
- Fresh rosemary for garnish
Instructions
- Combine liquid ingredients in a bar tin, add ice, shake vigorously for 10 seconds, strain over fresh ice into rocks glass and garnish with fresh rosemary. Makes 1 cocktail. *Spiced Rosemary Syrup Bring 1 cup water to boil, remove from heat, add 4 sprigs fresh rosemary, 1 tablespoon whole allspice and cool to room temperature. Fine-strain and discard solids; return to infusion pot, gently heat, add 1 cup granulated sugar and stir to dissolve. Cool and store in a clean bottle in the refrigerator up to 2 weeks.
