Equinox may seem like an autumnal aperitif, but it's actually one of our most versatile bottlings. Smoky, bitter, and just sweet enough, it pairs beautifully with a summer peach syrup and aged rum.
Ingredients
- 1 oz El Maestro Sierra Oloroso
- 1 oz Artemisia Equinox Sweet Potato Gentiane
- ½ oz Barbancourt Rhum Réserve Spéciale
- ½ oz peach simple syrup (recipe below)
- Rosemary sprig, for garnish
Preparation
- Combine the oloroso, Equinox, rhum, and syrup in a shaker over ice. Stir until well-chilled.
- Strain into a rocks glass over ice. Garnish with the rosemary sprig.
