How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace
Leaves from a 1-inch rosemary sprig, plus 1 rosemary sprig for garnish
1/4 ounce fresh lime juice
1 3/4 ounces reposado tequila
3/4 ounce St-Germain elderflower liqueur
1 1/4 ounces apple juice, preferably unfiltered
In a cocktail shaker, muddle the rosemary leaves with the lime juice. Add ice and all of the remaining ingredients except the garnish and shake well. Double strain into a chilled coupe and garnish with the rosemary sprig.