2 Parts St. Remy Fine Champagne Cognac
2 Parts Pineapple Rosemary syrup
1 Part Fresh lemon juice
Combine ingredients with crushed ice. Swizzle to mix ingredients. Top with ice.
2 Parts St. Remy Fine Champagne Cognac
2 Parts Pineapple Rosemary syrup
1 Part Fresh lemon juice
Combine ingredients with crushed ice. Swizzle to mix ingredients. Top with ice.
3 parts Jim Beam Devil’s Cut
1 part Dom Benedictine
2 parts fresh apple juice
1 dash Jerry Thomas decanted bitters
6 sage leaves
Stir over ice in Boston glass, julep strain into chilled martini glass. Float Sage leaf