Winter Paradise Recipe

Optional sugared rim

If you want a light sparkling rim, wet the glass lip with a lemon wedge, then dip the rim into a small plate of granulated sugar to coat lightly. Set glass aside and chill briefly with a few ice cubes while you build the cocktail.

Select a highball or Collins glass. Fill it with ice to chill while you mix the drink.

Add ice to a cocktail shaker until about half full.

Measure and pour 2 oz Grey Goose vodka, 0.75 oz Chelly Lemon Liqueur, and 0.5 oz fresh lemon juice into the shaker.

Add 2 dashes of Angostura bitters to the shaker. (The bitters add a warm spice note to contrast the pear/lemon.)

Dry-shake (no ice) once briefly for 5 seconds to emulsify flavors, then add ice and shake vigorously for 8–10 seconds to chill and dilute slightly.

Discard ice from the chilled glass and strain the shaken mixture into the glass filled with fresh ice (use a bar strainer).

Top gently with 3 oz Fever-Tree Ginger Beer. Pour slowly over the back of a spoon if you want to preserve a layered look; otherwise pour directly and stir once gently with a bar spoon to combine.

Take a fresh rosemary sprig and hold it over the glass about 2–3 inches above the drink. Use the butane torch to briefly singe the tip of the rosemary until it smokes and the oils begin to release — a 1–2 second pass is usually enough. Be cautious: keep torch moving and keep flame away from anything flammable (paper, clothing, hair).

Immediately drop or rest the torched rosemary into the drink to impart a warm, smoky, piney aroma. Optionally clip a thin pear slice on the rim for visual appeal.

Serve immediately while the rosemary is aromatic and the ginger beer is effervescent.