Recipe courtesy of the newly-reopened Cavalier Hotel in Virginia Beach.
Photo by Ashley Lester
1 ounce Lairds apple brandy 1 ounce Flor de Caña 5-year rum ½ ounce Grand Marnier ½ ounce lemon juice ½ ounce pomegranate syrup
Mix ingredients together using a cocktail shaker and pour over ice. Garnish with a rosemary sprig and expressed orange peel.
