Presented by Stefano’s Restaurant
- 1 1/2 oz. rosemary-infused vodka (below)
- 1/2 oz. peach schnapps
- 1/2 oz. limoncello
- 4 oz. lemonade
- 1 liter vodka
- 4–5 sprigs fresh rosemary
Pour ingredients in order listed into a large glass with ice. Stir and enjoy.
To make the rosemary infused vodka: Crush the rosemary leaves and add to the bottle; refrigerate for 3 to 4 days. Strain rosemary from the vodka, pour into a fresh bottle and keep refrigerated.