Elf’s Guilty Pleasure

By Alan D’Angelo and Paul Markisotto, sous chef and bartender at Eighty Acres Kitchen & Bar
By / Photography By Michael Fornataro | December 01, 2015


  1. Soak cherries in a bowl with Brandy overnight. Reserve ¼ oz of juice.
  2. Make the simple syrup by combining water, sugar, rosemary, cloves, and cinnamon sticks in a pot and simmer over medium heat until sugar is dissolved. Let cool and set aside. 
  3. Pour Ginever, crème de menthe, simple syrup, and reserved juice into a shaker. Add ice, shake vigorously, and strain into a coupe glass rimmed with finely ground candy canes. Garnish with fresh rosemary.

Eighty Acres Kitchen & Bar, 1910 New Texas Road, Monroeville. 724.519.7304. eightyacreskitchen.com

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Rosemary Clove Cinnamon Syrup
  • 1 cup water
  • 1 cup sugar
  • 2-3 large sprigs rosemary
  • 2 whole cloves
  • 3 cinnamon sticks
  • 1 cup frozen cherries
  • Brandy
  • 1 ½ oz Wigle Ginever
  • ½ oz crème de menthe
  • ½ oz rosemary clove cinnamon simple syrup
  • Finely ground candy cane (Editor’s Note:
Pulse in a blender for quick results.)
  • 1 sprig rosemary
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