A layered, yet approachable and refreshing Sour variation from NYC’s Sother Teague 🐐 The nutty, rich brandy from Jerez and the malt-forward Genever-style gin work really well to provide a flavorful base for the drink that is accented by floral/saffron/sweetness of the Strega, the brightness and acidity of the lemon, the savory, herbal notes from the rosemary, and the anise notes of the Peychaud’s Rub bottom of double rocks glass with fresh rosemary sprig Add the following to mixing tin: .75 oz Genever style gin (Dutch style that is both maltier and a bit sweeter than London Dry; Bols or Old Duff are good bottles) .75 oz Spanish Brandy (Cardenal Mendoza, Torres, Lustau Brandy de Jerez; these are usually aged in sherry barrels for 12-15 years and impart a rich, nutty flavor on the brandy) .75 oz Strega (Italian liqueur with bittersweet saffron, honey, and herbal notes) .75 oz Fresh Lemon Juice .5 Tbsp Rich Simple Syrup (2 parts unrefined sugar of choice: 1 part water, stir until fully dissolved) Shake with ice and strain into double rocks glass that had previously been rubbed with rosemary and then filled with crushed ice. Garnish with several heavy dashes of Peychaud’s Bitters and rosemary sprig