Rosemary with raspberries may sound like a weird pairing, but Troy Sidle, co-owner of the New York City cocktail lounge Pouring Ribbons, discovered this unique—and tasty—combination when he was studying gelato (yes, you read that right) in Bologna, Italy.

Serves 1


  • 1 1/2 ounces vodka
  • 1/2 ounce fresh lemon juice
  • 5 raspberries
  • 1 rosemary sprig
  • 1 scoop melted Häagen-Dazs® Limoncello Gelato


In a shaker, muddle the raspberries and rosemary. Add the lemon juice, vodka and ice. Shake briefly and pour into a rocks glass. Add a scoop of the gelato and garnish with a rosemary sprig. Serve with a very small spoon.

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