Hiram’s Hour
Niels Larsen, Print Works Bistro, Greensboro
2 ounces Sutler’s Gin
¾ ounce Bittermilk Charred Grapefruit Tonic Syrup
½ ounce Shelton Vineyards Yadkin Valley Port
2 dashes Crude “Sycophant” Orange & Fig Bitters
1 sprig rosemary
Combine all ingredients except rosemary in a cocktail shaker. Add ice, shake, then strain into a chilled cocktail glass. Garnish with rosemary sprig.
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