Presented by Spinnerstown Hotel
- 1 oz. barrel-aged gin
- 1 oz. Cynar (Italian artichoke liqueur)
- 1 oz. Dolin Rouge Vermouth
- 2 dashes Angostura aromatic bitters
- 2 dashes orange bitters
- 1 sprig fresh rosemary
Place all ingredients except rosemary in a mixing glass and stir. Pour into a rocks glass containing 1 large block of ice. Ignite the tip of the rosemary sprig with a butane culinary torch, extinguish, and tuck the stem in the side of the glass. Serve immediately.