Mix

2 oz	Gamle Ode Dill Aquavit
1 oz	Dolin Vermouth Blanc
2 droppers/dashes	Rosemary infused Bittercube Orange Bitters

Glass

Coupe or Martini

Garnish

Rosemary sprig or fennel frond

Add all of the ingredients to a stirring vessel and then fill with ice. Stir with a bar spoon until chilled and strain into cocktail glass.

For Rosemary infused Bittercube Orange Bitters
Combine 2 g of rosemary leaves (stripped from the branch) and a 1 oz bottle of Bittercube Orange Bitters in a glass container and macerate for 48 hours. Filter infusion through a tea strainer and re-bottle into eyedropper.