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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