Loved By Few, Hated By Many... Recipe

Muddle & Combine

In a cocktail shaker, add the blackberry marmalade and fresh lemon juice. Use a muddler or the back of a spoon to thoroughly break up the marmalade until smooth and slightly loose (30–45 seconds). Add the simple syrup and the bitters/liqueurs: Fernet-Branca, Bigallet China-China, and Faccia Brutto Centerbe. Stir briefly to incorporate.

Add spirits & ice

Add the Arrogant Bastard American Whiskey and Jeppson's Malört to the shaker. Fill the shaker about two-thirds full with ice (approximately 6 oz or enough to chill vigorously).

Shake

Shake vigorously for 12–18 seconds until the outside of the shaker is well-chilled and frosted. The vigorous shake helps emulsify the marmalade into the spirit base and chills the drink quickly.

Double-strain

Place a large ice cube or a few large ice stones into a chilled old-fashioned glass. Double-strain the cocktail into the glass through a fine mesh strainer to remove seeds and marmalade solids, leaving a smooth, slightly viscous cocktail.

Toast the rosemary

If using toasted rosemary oil, briefly hold the rosemary sprig over a gas flame or torch until it just begins to smoke and release oils (5–7 seconds). Drop the sprig into the drink or wave it over the glass and place it on the rim. If using rosemary oil, add 1–2 drops to the surface of the cocktail for an intensified aroma (optional).

Express the lemon

Take the lemon twist over the cocktail and give it a firm squeeze to express the oils across the surface; rub the twist around the rim and then lay it on the drink.

Serve immediately, presenting the rosemary-scented, bitters-forward cocktail with the deep-dark berry notes from the marmalade. Advise guests that this is an intense, herbaceous, and bitter-forward cocktail — loved by few, hated by many.