Issue No. 33 —

Rosewater Rickey

  • 3 oz gin
  • 1 bar spoon rosewater
  • 1/2 oz fresh lime juice
  • 5 cherries
  • 1 barspoon of sugar
  • 5 brandied cherries
  • Agostura bitters

Angostura flame brulee the sugar/cherries in a pint glass.

Angostura flame is done by putting Agostura bitters and Bacardi 151 in an olive oil mister and spraying it through a flame into the pint glass. Cherries should be soaked in brandy and Kirschwasser at least over night. I’ve found it is best to spray the cherries and inside of glass a few times before igniting.

Lightly muddle cherries after you brulee. Allow cool for a couple seconds.

Add all ingredients and shake with ice.

Strain into a collins glass with ice.

Top with soda.

Garnish with 2 cherries.

Caution when using fire.

Recipe by Jamie Boudreau

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