Garnish
light a sprig of rosemary and cover it with a balloon glass
Ingredient
crush fresh blackberries in a shaker
Cream
add 30 ml Volare Creme de Cassis
Syrup
add 30 ml Demarara custom Cinnamon syrup
Juice
add 20 ml fresh lemon juice
Extra
5 ml Madagascar Vanilla extract
Alcohol
complement the cocktail with 45 ml Bottega Petalo Moscato sparkling wine
Stir
stir gently with a bar spoon
Strain
strain into a glass along with the burnt rosemary
