By Jennifer Le Nechet
1 oz Suze bitters
1 oz Rinquinquin peach aperitif
½ oz Apricot liqueur
Garnish: Orange zest and rosemary sprig
Fill a balloon glass with ice cubes. Pour Suze, Rinqunquin and Apricot liqueur together and stir with a bar spoon. Add additional ice and pour in tonic water, stirring slowly to mix together. Cut an orange zest and add to the top of the glass. Add a fresh rosemary sprig and burn with a torch (optional) to add flavor.