The Spanish Rose Cocktail

[slkinsey]

Here's an article by Gary Regan that appeared in today's San Francisco Chronicle about a drink created by David Nepove at Enrico's Sidewalk Cafe in San Francisco. The article is written as an amusing dialogue between "The Professor" and "Doc." You may draw your own conclusions.

Bar manager David Nepove created the drink known as the Spanish Rose at Enrico's Sidewalk Cafe in San Francisco using a Spanish liqueur, Licor 43, as its sweetening agent. Licor 43 is flavored with 43 different herbs, spices and fruits, and bears fragrant vanilla and orange notes.

The Professor makes two of Nepove's drinks and places one at each side of Doc.

To make the Spanish Rose you need:

1 sprig : rosemary

1.5 oz : gin (Plymouth is specified)

.75 oz : Licor 43

.75 oz : fresh lemon juice

.50 oz : cranberry juice

Strip the leaves from the bottom half of the rosemary sprig and muddle with the lemon juice. Reserve sprig for garnish. Add gin and Licor 43. Shake with ice and strain into ice-filled wine glass. Top with cranberry juice and garnish with rosemary sprig.

Sounds interesting. I've never made a cocktail with rosemary.