Created by Chad Phillips at the Surfcomber in Miami, Florida
Shake all ingredients except the second rosemary sprig vigorously in a shaker with ice, then strain into a rocks glass with fresh ice. Put second sprig of rosemary over open flame and rotate briefly. Top cocktail with burnt rosemary.
2 oz Capurro Pisco
1 oz agave syrup
1 oz fresh squeezed lemon juice
2 rosemary sprigs
To make agave cocktail syrup, add equal parts water and light agave syrup to saucepan over gentle heat until thoroughly combined.