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From Dos Santos, Colorado Springs. 

Roasted pear and rosemary pair perfectly with the warm smokiness of Fidencio Clásico mezcal, while the notes of sweet lemon keep the cocktail bright and cheery. 

  • 1 ½ ounces Fidencio Clásico  
  • 1 ounce roasted pear puree* 
  • 1 ounce lemon juice 
  • ½ ounce rosemary simple syrup**

Served shaken with a cinnamon-sugar rim, rosemary sprig, and cinnamon stick. 

*Pear puree: Roast sliced pear in the oven or on a flat top until soft and sugars caramelize. Blend well. The puree will keep for five days. 

**Rosemary simple: Combine 4 cups water, 4 cups sugar, and 10 rosemary sprigs in a saucepan. Warm over medium heat, stirring until sugar dissolves. Remove from heat and let stand for 30 minutes. Remove rosemary and refrigerate. The simple will keep for three weeks. 

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Amy Antonation

Amy Antonation

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