Sylvain’s Rat Race Cocktail

RECIPE: Noelle Wilcox and Chris Zulueta, Sylvain, New Orleans

Photo: Emma Janzen

September 11, 2017

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.