6 rosemary leaves

1 sprig of rosemary

3 lemon slices

4 brandied cherries

½ oz simple syrup

1 cup ice

2 oz ANGEL'S ENVY Bourbon Finished in Port Wine Barrels

½ oz of cherry liqueur

1 oz chilled black tea

½ oz fresh lemon juice


In a cocktail shaker, muddle the rosemary leaves with 2 lemon slices, 3 brandied cherries and the simple syrup. Add the ice, Angel’s Envy, cherry liqueur, tea and lemon juice. Shake well and pour into a rocks glass. Garnish with the rosemary sprig and remaining lemon slice and brandied cherry.