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Photo, Erik Putz.
1 oz cognac or brandy
1 oz sake
1 tbsp lemon juice
1 tbsp peperoncini pickle brine
2 tsp simple syrup
2 sprigs rosemary
2 cups ice
peperoncini (pickled Italian peppers)
COMBINE cognac or brandy with sake, lemon juice, pickle brine and simple syrup in a cocktail shaker with ice. Add rosemary and shake vigorously for 10 sec. Strain into a rocks glass. Garnish with peperoncini and a second sprig of rosemary.
How to make simple syrup: Boil 1 cup sugar with 1 cup water in a small pot until sugar dissolves. Cool and refrigerate for up to 1 month. (Makes 1 1/2 cups.)