1 serving

• 1.5 oz Wabasso Conifer gin

• 1.5 oz Charles-Aimé Robert du Domaine Acer (sweet maple sap wine)

• ¾ oz Orange & Rosemary Syrup from Les Charlatans

• 2 oz lemon juice

• 1 egg white

• 8 dashes of rosemary tincture

• 2.5 oz tonic

• 1 tangelo peel

• 1 sprig rosemary

• Ice cream

*Rosemary Tincture:

Dry rosemary sprigs. Add rosemary to a bottle or airtight jar and cover with vodka (we used Pure Vodka). Let macerate for 1 month in the dark without opening the container. Shake every two days. After 1 month, filter. Pour into a bottle with spray bottle.

 Preparation :

 • Pour all liquid ingredients into shaker, except tonic, and shake without ice.

• Add ice and shake vigorously for about 15 seconds.

• Strain and pour the mixture into a chilled highball glass.

• Add an ice cube.

• Garnish with a lemon peel and a rosemary sprig.

• Spray with a dash of rosemary tincture.