Rosemary’s Spring

This drink, created by Garrett Flanagan, bartender at Slowly Shirley, NYC, uses St. George Bruto Americano, a very potent, herbaceous, aperitif-style bitter made from California-grown Seville oranges, gentian root, and other botanicals. Although the rye is the most prevalent ingredient by amount in this cocktail, the Bruto is the star when it comes to the flavor.

INGREDIENTS

  • 1 oz. Wild Turkey 101 rye (or other rye whiskey)
  • ¾ oz. Vida Mezcal
  • ½ oz. Yellow Chartreuse
  • 1 teaspoon Bruto Americano
  • ½ teaspoon agave syrup
  • 1 dash Peychaud’s Aromatic bitters
  • 1 dash Angostura bitters
  • Garnish: Rosemary sprig

DIRECTIONS

Stir all ingredients with ice until chilled. Strain into Nick and Nora glass. Drop rosemary sprig into the cocktail to garnish.

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