Rosemary Michelada

• 20ml Mathieu Teisseire Rosemary Syrup
• 20ml Lemon Juice
• 10ml Worcestershire Sauce
• 250ml Lager

Rosemary and hot pepper rim.

Highball

1. 1 Dip a pastry brush in rosemary syrup and paint a thin stripe down a highball glass to create an adhesive surface.
2. 2 Shake hot pepper over the syrup stripe to create a hot pepper stripe down the glass. Fill the pre-prepared glass with ice.
3. 3 Add the ingredients and stir well.
4. 4 Garnish and serve.