A medley of warming flavors makes this One Flew South cocktail worth a trip through the Atlanta airport.
1½ oz. Cognac
½ oz. amontillado sherry
½ oz. St. George Spirits Spiced Pear Liqueur
¼ oz. rosemary syrup
2 dashes orange bitters (One Flew South uses Regan’s)
Tools: barspoon, strainer
Glass: double rocks
Garnish: pear slices, rosemary sprig
Stir all the ingredients with ice to chill, then strain into an ice-filled glass. Garnish.
Rosemary Syrup: In a saucepan, bring 1 cup of water to a boil, then remove from heat and add 7 sprigs of fresh rosemary. Steep for 10 seconds, then transfer the rosemary to an ice bath. Add 1 cup of sugar to the water and return to heat, simmering until the sugar dissolves. Remove the leaves from the rosemary sprigs; combine the leaves and syrup in a blender and blend for 1 minute. Strain the syrup and bottle for use. Keeps refrigerated for up to 2 weeks.
Ramsey Kashlan, One Flew South, Atlanta
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