Dead Herb

Zachary Robert Blair, KANU, The Whiteface Lodge, Lake Placid, NY

2 rosemary sprigs

2 oz (60 ml) Tanqueray London Dry Gin

1 oz (30 ml) Del Maguey Vida Single Village Mezcal

1 oz (30 ml) PAMA

.75 oz (22.5 ml) fresh lime juice

.5 oz (15 ml) simple syrup

2 dashes Dr. Adam Elmegirab’s Orinoco bitters

1 orange twist, as garnish

1 rosemary sprig, as garnish

Muddle the rosemary in a shaker. Add the remaining ingredients. Shake over ice, and strain into a chilled cocktail glass. Add the garnishes.

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