What you need:
- 1/2 oz rosemary syrup
- 1/2 oz Barrow’s Intense ginger liqueur
- 1/2 oz lemon juice
- 1 1/2 oz Queens Courage (infused with beets)
How you do it:
Combine ingredients in a shaker with ice. Shake and strain into a cocktail glass. Garnish with rosemary sprig (optional).
Rosemary Syrup: pour 1 cup hot simple syrup over 3 tablespoons of rosemary leaves. Steep for 12-16 hrs and strain.
Queens Courage Beet Infusion: peel and cube one beet for every cup of Queens Courage. Macerate at room temperature for 48hrs and strain.