The Graduand

• 25 milliliters Dark Rum
• 25 milliliters Dry Vermouth
• 25 milliliters Cranberry Juice
• 20 milliliters Rosemary Brown Sugar Simple Syrup*
• 3-4 dashes Orange Bitters
• 1 sprig Rosemary (to serve)

1. Combine over ice and shake until cold. rnrnrnFlame orange peel over glass and run around rim before discarding.rnrnGarnish with a sprig of rosemary and serve.rnrn(*For rosemary simple syrup: Combine equal parts brown sugar and water in a pan with 4 sprigs of rosemary. Heat til sugar is disolved. Cool.)
2. Double strain into a chilled coupe/martini glass.
3. Flame orange peel over glass and run around rim before discarding.
4. Garnish with a sprig of rosemary and serve.
5. (*For rosemary simple syrup: Combine equal parts brown sugar and water in a pan with 4 sprigs of rosemary. Heat until sugar is disolved. Cool. - Recipe taken from The Kitchn, here: http://www.thekitchn.com/summer-cocktail-essential-rose-54454)

milliliters, milliliters, milliliters, brown sugar, orange bitters, rosemary

Taken from food52.com/recipes/22613-the-graduand (may not work)