Part of our ongoing series in toasting our favorite small presses and magazines. This week, we raise a glass to Sword & Kettle Press.

1.5 oz. gin (Stonecutter Barrel Aged is excellent, but any gin will do)
Juice of 1/2 lemon
1.5 oz. blackberry honey syrup (recipe below; blackberry jam will substitute in a pinch)
2 sprigs rosemary

Combine gin, lemon juice, and blackberry honey syrup in a cocktail shaker with ice. Strip the leaves from one of the rosemary twigs and add them to the shaker, then shake the mixture until very cold. Pour into glass of your choice, filled halfway with crushed ice. Mix gently. Then, carefully light the tip of the remaining rosemary sprig on fire (if the rosemary is very fresh, you may need to hold the flame to it for a moment before it catches). Blow it out, then place the unlit end in the cocktail as a woodsy, smoky garnish.

For a non-alcoholic version, omit the gin, and top the mixture with a splash of club soda once it’s in the glass. Garnish with the smoking rosemary as you would for the alcoholic version above.

For blackberry honey syrup, simmer together 1 cup blackberries with a tiny splash of water and 2 tablespoons honey (or to taste) for 25 minutes on low heat. Let cool, then sieve, crushing blackberries through mesh to get as much juice and flesh as possible.

Originally posted August 7, 2020.