Rosemary & Pear Tart

1/2 ounce YCC Prickly pear syrup

3 dashes saline solution (or 3 pinches salt)

1/2 teaspoon balsamic vinegar

1/2 ounce lemon juice

1 ounce YCC Amarø

2 Sprigs of Rosemary

1/2 ounce Gin

1 1/2 ounces Sherry

Combine all liquid ingredients and one sprig of rosemary in a cocktail shaker with ice.

Shake well and Strain into a highball glass filled with ice.

Garnish with Rosemary Sprig