Ziemia

Jamie Huddleson, Rose & Crown Pub, Orlando, FL

“Earthy Easter flavors with an earthy vodka.”

1.5 oz (45 ml) Sobieski Vodka infused with Original Earl Grey Tea by Dilmah*

.25 oz (7.5 ml) Jägermeister

.75 oz (22.5 ml) fresh lemon juice

2 barspoons stout syrup**

1 dash Dale DeGroff’s Pimento Aromatic Bitters

1 small rosemary sprig, as garnish

Stir over ice, and strain into a chilled coupe. Add the garnish.

*Infuse 4 barspoons tea in 700 ml vodka for 10 minutes, then strain through cheesecloth.

**Combine 1 part sugar in 1.5 parts stout. Stir over low heat until dissolved. Cool completely, then refrigerate.

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