Ramerino Recipe

Prepare infusion

Lightly bruise the rosemary sprigs by clapping them between your palms to release essential oils. Thinly slice about 30 g fresh ginger (no need to grate). Place the 3 rosemary sprigs and sliced ginger into a clean, airtight 500–750 ml glass jar.

Combine with tequila

Pour 375 ml blanco tequila over the rosemary and ginger, making sure botanicals are fully submerged. Seal the jar and give it a gentle swirl to distribute aromatics.

Steep

Let the mixture steep at room temperature for 12–24 hours. Check at 12 hours and taste: you want a clear herbal and warm ginger presence without bitterness. If it tastes sufficiently herbal and gingery, strain; otherwise steep up to 24 hours total.

Strain and store

When infusion reaches desired flavor, strain through a fine mesh sieve lined with cheesecloth (or a coffee filter) into a clean bottle. Discard solids. Refrigerate the infused tequila for up to 4 weeks; bring to near room temperature before mixing cocktails if chilled.

Chill glassware

If desired, place a coupe or rocks glass in the freezer for 5–10 minutes or fill with ice water to chill while you assemble the drink.

Make honey syrup (if not ready)

If you don't have honey syrup, combine equal parts honey and hot water (e.g., 1 tbsp honey + 1 tbsp hot water), stir until fully combined and slightly cooled. Measure 15 ml for the cocktail.

Build and shake

In a cocktail shaker, add 60 ml rosemary-ginger infused tequila, 45 ml Cynar, 45 ml passion fruit puree, 20 ml fresh lemon juice, and 15 ml honey syrup. Fill the shaker with ice and shake vigorously for 10–15 seconds until well-chilled and slightly frothy from the passion fruit.

Strain

Double-strain the shaken mixture into a chilled coupe or a rocks glass filled with fresh ice (your preference). Use a Hawthorne strainer and a fine mesh strainer to remove pulp and small ice shards.

Top with ginger beer

Gently top the cocktail with 60 ml chilled ginger beer to add effervescence. Pour slowly over the back of a spoon if you want to preserve a layered look; otherwise pour directly and give the drink one gentle stir (1–2 rotations) to integrate.

Garnish and serve

Garnish with a fresh rosemary sprig. For extra aroma, slap the rosemary between your palms once and place it in the drink so the oils aromatize the top. Optionally add a dehydrated lemon wheel or lemon twist. Serve immediately.

Notes

Adjust honey syrup to taste if you prefer sweeter or more tart balance. If passion fruit puree is very thick, add a splash (5–10 ml) of water to help it incorporate when shaking.