Habana Butterfly Mocktail Recipe

Savory rosemary meets sweet pear and apple cider in this refreshing mocktail recipe.

1½ oz. apple cider
1 oz. fresh lemon juice
1 oz. demerara syrup (1:1)
1 rosemary sprig
2½ chunks of pear, cut into ½-inch cubes
6-8 dashes kosher salt
Club soda
Tools: blender, strainer
Glass: double rocks
Garnish: lemon wheel, rosemary sprig

Combine the first 5 ingredients in a blender with 1½ oz. of ice. Blend until smooth. Fine strain into a double rocks glass over fresh ice. Add 6-8 dashes of kosher salt (from a salt shaker), stir to incorporate into the drink and top with club soda. Garnish.

Jane Danger, Cienfuegos, New York City

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