Photo by Lucie Monk Carter
A recipe from Olive or Twist. Read more about Baton Rouge's artisanal cocktail spot, Olive or Twist, here.)
Ingredients
- 1 + 1/2 oz. Bayou Rum (spiced rum)
- 1 oz. bourbon
- 3/4 oz. fresh lemon Juice
- 1/2 oz. vanilla syrup
- 1/2 oz. vanilla liqueur (such as Giffard Vanille de Madagascar)
- 3 drops Mexican vanilla extract
- 1 rosemary sprig
Method
- Muddle rosemary sprig in vanilla syrup. Add remaining ingredients to shaker. Shake and strain into glass.
- Fill glass with ice. Garnish with rosemary sprig.