From Kevin King, Jess Backhus, and David Fluharty of Delaney Oyster House:
A light and effervescent love potion your guests will surely fall in love with over and over again!
Note: The rosemary cordial will need to be made the night before you plan to whip up this cocktail. The recipe makes more cordial than you’ll need for one cocktail. Refrigerate the remaining cordial in an airtight container for up to two weeks.
Jigger, cocktail shaker, Collins glass
The Rosemary Cordial
12 ounces granulated sugar
12 ounces water
6-8 sprigs fresh rosemary
1½ ounces vodka
¼ ounce St. George Raspberry Liqueur
¼ ounce St. George Raspberry Brandy
¾ ounce rosemary cordial
½ ounce fresh lime juice
1 dash Angostura bitters
Sparkling water, to top
Rosemary sprig, for garnish
For the rosemary cordial: Heat the sugar and water in a saucepan over medium heat until fully dissolved. Pull from the heat, and add rosemary sprigs. Let sit for 4-6 hours or overnight. Strain, and store covered in the refrigerator for up to two weeks.
For the cocktail: Add the vodka, raspberry liqueur and brandy, cordial, lime juice, and bitters to a cocktail shaker filled with ice. Shake and strain over ice in a Collins glass. Top with sparkling water, and gently stir to combine. Garnish with a sprig of rosemary; Gently smack your rosemary sprig on your palm before garnishing to release the delicate aroma.
Use Topo Chico Mineral Water to give your cocktail an extra burst of bubbles.