- 1 1/2 Ounce Plymouth Gin
- 1/5 Ounce fresh lemon juice
- 1/2 Ounce golden raisin purée
- 1/2 Ounce rosemary-infused honey
- 1 Ounce IPA beer
- raisins, cut in half, for garnish
For the golden raisin purée: Simmer 4 cups of golden raisins with 6 cups of water and 1/2 cup of honey for 20 minutes then blend in a Vitamix till very smooth. Fine-strain through a chinois and let cool.
For the rosemary-infused honey: Make a honey simple syrup by simmering with a ratio 1:1 honey to water. Take off the heat and while still hot add several bunches of fresh rosemary. Let steep for 1 hour or to taste.
For the cocktail: Combine all of the liquid ingredients (except for the IPA) in a shaker with ice. Shake, then strain over fresh ice and top with beer. Garnish with some of the raisin halves.