Autumn’s Jacket From Julia Momosé

• 1 1/2 ozbarley shochu (Kintaro Honkaku suggested)
• 1/2 ozcrème de cassis
• 1/2 ozCynar
• 1/4 ozBénédictine
• 1/4 ozsimple syrup (1:1)
• 1/4 ozfresh lemon juice

Preparation

1. 1.

   In a shaker tin, combine the shochu, creme de cassis, Cynar, Benedictine, simple syrup, and lemon juice with ice. Shake to chill, then strain into a rocks glass over ice. Float a burning match around the tip of the rosemary sprig, to warm and awaken the herb, but not burn it. This provides woodsy aromatics without the char. Garnish with the rosemary.