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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is adapted from Audrey Saunders, owner of Pegu Club in New York City. Crown Roast of Lamb with Rosemary requires a companion drink with body, and this cocktail has that in spades. Also, like lamb, its flavor is a bit racy. Ingredients:
12 ounces madeira, preferably blandy's 5-year-old bual |
6 ounces beefeater gin |
3 teaspoons honey syrup |
3 teaspoons pomegranate molasses, preferably al wadi |
3 dashes angostura bitters |
rosemary sprigs, for garnish |
Directions:
1. Mix first 4 ingredients in large pitcher; stir until well blended. Refrigerate until cool, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Stir again and divide mixture among 6 glasses. Top with bitters, garnish with rosemary sprigs, and serve.
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