The Cocktail Spirit with Robert Hess
Rosewater Rickey Cocktail - Jamie Boudreau
bar spoon of sugar
flamed angostura mist
3 oz gin
1 bar spoon of rosewater
1/2 oz fresh lime juice
Brulee cherries and sugar in bottom of mixing glass using flamed angostura mist.
Fill with ice and add gin, rosewater and lime juice.
Shake and strain into an iced Collins glass.
Top with soda water.
Garnish with brandied cherries.