The Earl Sweater Cocktail Meherwan Irani 9/30/2020 Share Pin Tweet Join us on Spicewalla Instagram Live, today, September 30th at 4:30pm, to watch Lexy and Alyse make this fall favorite: A tantalizing elixir of aged Barbados rum infused with Earl Grey tea, a fragrant lemon-rosemary cordial, and nutty sherry topped with bubbly Topo Chico. This magical little cocktail will feel like a cozy sweater, and is a perfect vehicle into Autumn as the seasons change, the world is in flux, and we're all settling into a new perspective and readjusting to our surroundings---drinking warmer things, taking out our flannels and long underwear. Introducing the perfect Fall highball: Earl Sweater. Ingredients 2oz Earl Grey-infused rum* (I prefer to use Plantation 5 Year) .5oz Amontillado Sherry .5oz lemon-rosemary cordial* Topo Chico sparkling water For the Lemon-Rosemary Cordial 1 cup of sugar 1/2 cup fresh lemon juice 1/4 cup of water peels of 3 lemons 5 grams of Spicewalla rosemary 2 tsp. malic acid *Earl Grey-Infused Rum 1 cup of Plantation 5 Year or other aged rum 1 satchel of Earl Grey tea or 1 1/2 tsp. loose Earl Grey tea Shop the Recipe Rosemary, Whole $4.88 Print Preparation Add the rum, sherry, and cordial to a mixing tin and fill with ice. Shake to combine ingredients and then strain into a highball glass filled with fresh ice. Top with roughly 4-5oz of Topo Chico and gently stir. Express a lemon peel over the drink and garnish with a sprig of fresh rosemary. For the Lemon-Rosemary Cordial In a small saucepan over medium heat, combine the sugar, water, and lemon juice until the sugar is dissolved. When the liquid is close to simmering, remove the pan from heat, add the lemon peels and rosemary and cover the pan to let cool. Once cooled, strain out the peels and rosemary. Add malic acid and stir. For the Earl Grey-Infused Rum: Combine in a jar or measuring cup and infuse for 1 hour. Remove the tea bag or strain out loose tea. Shop the Recipe Rosemary, Whole $4.88 Drink Fall Winter Comments Add a Comment Name Email Message Please note, comments must be approved before they are published