- 4 ounces Malbec wine
- 1 ounce grenadine
- 1 ounce rosemary syrup (recipe follows)
- 1 ounce orange juice
- 1/2 ounce fresh lemon juice
Pour all ingredients into an ice-filled goblet. Stir. Garnish with orange slice.
To make Rosemary Syrup:
Fill a small pot with 1 cup of sugar and 1 cup of water (increase amounts at a 1:1 ratio for larger volumes), and add a few sprigs of fresh rosemary. Bring to a simmer for 2 minutes, then remove from heat, and let steep for 20 minutes. Strain. Refrigerate unused portion.
Recipe by Jeff Catalina, owner of Verde Mexican Kitchen & Cantina, 5941 Penn Ave., Garfield. 412.404.8487.