Sylvain’s Rat Race Cocktail
RECIPE: Noelle Wilcox and Chris Zulueta, Sylvain, New Orleans
Photo: Emma Janzen
Rosemary syrup anchors this easy-to-make highball.
This highball from Sylvain matches earthy cachaça with sweet sloe gin.
Ingredients
- 1 oz. cachaça
- 1 oz. sloe gin
- 1 oz. fresh lime juice
- 1/2 oz. rosemary syrup
- Club soda, to top
- Tools:shaker, strainer
- Glass:Collins
- Garnish:rosemary sprig
Preparation
Shake all the ingredients. Strain into a Collins glass. Top with soda, then garnish.
Rosemary SyrupStir 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.