Recipe

• 2oz strawberry and black peppercorn infused mezcal
• 1oz lemon juice
• .5oz honey syrup (2:1 mix of honey and water)
• .25oz creme de mure blackberry liqueur (Giffard, or any dark berry liqueur)
• Rosemary
• Salt & pepper rim

Wet the rim of a glass with a swipe of lemon, then rim with a salt&pepper mix. Shake all liquid ingredients with plenty of ice and strain over fresh ice into the glass. Smack a sprig of rosemary to release the aromatic oils, and place into the glass. Garnish with some seasonal fruit and a slice of lemon.

About

Now, I’d say this is one of those “garden cocktails.” You know, one of those you have while out brunching on your kale and micro-green avocado croissant-toast (with a sous vide poached egg on top, of course ;)). Ultra trendz, yo. It’s sweet and tart with lots of fragrant herbaceousness on the nose thanks to the rosemary (don’t skip this). Salt works gloriously to pull out flavors from other ingredients, and a touch of pepper adds a hint of savoriness to complement the rosemary.

Easily crushable.