Santo Remedio Recipe

Make syrup

Combine sugar and water in a small saucepan over medium heat. Stir until sugar fully dissolves and mixture comes to a gentle simmer, about 2–3 minutes.

Add the rosemary sprigs, reduce heat to low, and let the syrup steep for 8–10 minutes so the herbal oils infuse. Remove from heat and cool to room temperature.

Discard rosemary (or leave one sprig in for stronger flavor), strain syrup into a clean jar, and refrigerate. Yields about 6 tablespoons (approx. 3 oz); use 3/4 oz per cocktail.

Chill a rocks glass (or coupe) by filling with ice and setting aside, or place in freezer for a few minutes.

In a cocktail shaker, add mezcal (1.5 oz), blanco tequila (0.5 oz), fresh orange juice (1 oz), fresh lime juice (0.5 oz), rosemary syrup (0.75 oz), and 2 dashes grapefruit bitters.

Fill the shaker with ice (about 4–6 large cubes or ~1 cup) and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Discard ice from chilled serving glass. Double-strain the cocktail into the glass over fresh large ice (or serve up in a chilled coupe if preferred). Double-straining removes small bits of pulp and any rosemary fragments.

Garnish with an orange twist and a fresh rosemary sprig. Optional: lightly clap the rosemary between your palms to release aromatics, or briefly flame the rosemary (hold a lit match briefly to the sprig until it smokes, then place on the drink) to add a smoky herbal aroma—do this carefully and extinguish before serving.

Serve immediately.

To make an orange twist: slice a 1/2-inch-wide piece of peel and express the oils over the glass by holding it skin-side down and giving it a quick twist, then rub the rim and drop or rest on the glass.

If using the flamed rosemary technique, ensure the sprig is not soaked in syrup and is held with tweezers or tongs; pass a lighter or match briefly under it until it smokes, then position above the cocktail to capture the aroma.