½ ounce Absinthia Absinthe
2 ounces mezcal
1 oz st. elizabeth allspice dram
2 dashes of angostura bitters
Rosemary sprig, for garnish
Pour absinthe into a rocks glass; swirl to coat, and discard liqueur.
Fill a cocktail shaker with ice, then add mezcal, st. Elizabeth, and 2 dashes of bitters. Strain cocktail into a glass over ice. Light rosemary with a lighter or culinary torch until smoking and place it in the glass. Serve immediately.