3/4 oz Cynar
3/4 oz Grand Marnier
1 dash Orange Bitters (Regan's)
1 dash Grapefruit Bitters (Homemade)
Place a quarter-sized amount of rosemary leaves in a mixing glass. Add Grand Marnier and set on fire. Once the fire dies off, add the remaining ingredients and ice, stir, and strain into a cocktail glass. Garnish with a rosemary sprig.
While at the Cure bar in New Orleans, I was looking through their Rogue Cocktails book that I had just bought and spotted the Rosemary's Baby cocktail. It seemed rather alluring with its use of Cynar and apple brandy; however, I turned the page and forgot about the recipe since our home bar lacked Grand Marnier. A few days later at the On the Fly competition sponsored by Grand Marnier and Navan, I had scored a few nips of Grand Marnier and stowed them away in my backpack without much thought. It was not until we were back in Boston that I flipped through the Rogue once again and made the connection between the recipe and my swag pile! So for our Bastille Day cocktail, I bought some fresh rosemary sprigs and set to work.