COMBINE cognac or brandy with gin, 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 a pickled asparagus 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.)