3⁄4 oz Bergamot syrup
1⁄2 oz Lime juice
2 ds Olive oil
1 spg Rosemary
Instructions

Shake all liquid ingredients. Double strain into an old-fashioned glass with a large ice cube. Garnish with a rosemary sprig

Notes

For the syrup: bring to a slow simmer 220g bergamot puree (Ponthier), 150g honey & 150g water. Remove heat and add 1 rosemary sprig & 1 basil sprig. Sit for 2 hours. Double strain.

Cocktail summary
Posted by EranS on 1/18/2020
Created by
Eran Shifferman, Silon bar, Tel Aviv
Year
2019
Is the
author's original creation
Curator
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Average
4 stars
(1 rating)
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