This cocktail combines the zestiness of lemons fermented with jalapeno mellowed by fermentation and a dash of herbaceousness from rosemary.
2 ounces lemoncello
1-1/2 ounces vodka
(I used my favorite gin made from organic California Red Winter wheat by Spirit Works)
1 teaspoon fresh lemon juice
1 Tablespoon fermented brine from Lemon & Jalapeno Ferment
1 spring fresh rosemary, as garnish
1 segment of lemon rind from Lemon & Jalapeno Ferment, as garnish
1. Place 2 - 3 cubes of ice in a cocktail shaker.
2. Pour all the liquids into the shaker. Place lid on and shake 30 times.
3. Strain into a cocktail glass and garnish.