Exotic saffron bitters and apple cider add warm, earthy flavor to this pisco cocktail created by Litty Mathew of Greenbar Craft Distillery in Los Angeles.
- 1 1⁄2 oz. pisco
- 1 oz. fresh lemon juice
- 3⁄4 oz. unsweetened apple cider
- 1⁄4 oz. simple syrup
- 4 dashes Bar Keep saffron bitters, plus a drop for garnish
- 2 sprigs rosemary
- Combine pisco, lemon juice, cider, syrup, bitters, and 1 sprig rosemary in an ice-filled shaker. Shake vigorously and discard rosemary; pour into a rocks glass. Garnish with drop of bitters and remaining rosemary sprig.