This highball from Sylvain matches earthy cachaça with sweet sloe gin.
1 oz. cachaça
1 oz. sloe gin
1 oz. fresh lime juice
½ oz. rosemary syrup
Club soda, to top
Tools: shaker, strainer
Garnish: rosemary sprig
Shake all the ingredients. Strain into a Collins glass. Top with soda, then garnish.
Rosemary Syrup: Stir together 2 cups of sugar, 1 cup of water and a handful of fresh rosemary sprigs in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, and boil 1 minute or until the sugar is dissolved. Remove from heat and let stand 30 minutes. Pour the liquid through a wire-mesh strainer into an airtight container, discarding the rosemary. Cover and chill for 4 hours. Store in refrigerator up to 2 weeks.
Noelle Wilcox and Chris Zulueta, Sylvain, New Orleans
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