1½ oz. vodka
1/4 oz. St. George Raspberry Liqueur
1/4 oz. St. George Pear Brandy
3/4 oz. rosemary cordial, recipe follows
1/2 oz. fresh lime juice
1 dash Angostura bitters
Topo Chico or other sparkling water
Fresh raspberry, for garnish
For the rosemary cordial:
(Yields 1/2 quart)
1½ cups granulated sugar
1½ cups water
6-8 sprigs fresh rosemary
Add the first six ingredients to a cocktail tin filled with ice. Shake and strain into a Collins glass filled with ice. Top with sparkling water and gently stir to combine. Garnish with a sprig of rosemary and a fresh raspberry.
Tip: Go pro by gently smacking your rosemary sprig on your palm before garnishing to release its delicate aroma.
For the rosemary cordial:
Heat the sugar and water in a saucepan over medium heat until fully dissolved. Remove from the heat and add rosemary sprigs. Let sit for four to six hours or overnight. Strain and store covered in the refrigerator for up to two weeks.
Delaney Oyster House
115 Calhoun St.,
delaneyoysterhouse.com
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