- 2 fresh rosemary sprigs, divided
- 2 ounces rye whiskey
- 1 ounce sweet vermouth
- 2 dashes Angostura Bitters
- 1 dash Fee Brothers Old Fashioned Bitters
- 2 brandied sour cherries
Ignite 1 rosemary sprig, carefully allow it to burn slightly then extinguish flames. Invert a glass on a heatproof work surface and immediately place smoking rosemary under the glass and allow it to smolder.
Meanwhile, pour whiskey, vermouth and both bitters over ice in another glass and stir to combine and chill liquids. Alternatively, this mixture can be shaken in a cocktail shaker that’s been filled halfway with ice.
Remove rosemary sprig from under glass and submerge the sprig in water to ensure it is fully extinguished before discarding. Strain whiskey mixture into rosemary-infused glass.
Skewer cherries onto remaining rosemary sprig and place in cocktail to garnish.