I'm preparing 150 of these for the CUESA Sunday Supper tonight. Come join us!
A Pear of Roses
1.5oz Square One Botanical
.5oz Lemon Juice (Meyer when possible)
3 inches of Rosemary leaves
1oz of pear juice
.5oz Sonoma Syrups lavender syrup
Strip 3 inches of rosemary leaves into a mixing glass and muddle lightly. Add the remaining ingredients and fill with ice. Shake well and double strain up. Garnish with a rosemary sprig pulled through a Meyer Lemon wheel floating in the cocktail.
If Meyer Lemons are out f season, use a splash of orange juice (or a barspoon) in addition to the .5 oz of lemon.