Ingredients:
1.5 oz Jameson
.5 oz Baileys
1 oz Demerara
1 oz Coco Lopez
Method:
Add all ingredients in the shaker. Shake vigorously. Pour over rocks and garnish with marshmallows. Roast marshmallows until preferred crispiness. Garnish with a rosemary sprig.
Recipe created by Irma’s Head Mixologist Jonathan Rodriguez at W South Beach.
