This recipe is adapted from Audrey Saunders, owner of Pegu Club in New York City. Crown Roast of Lamb with Rosemary requires a companion drink with body, and this cocktail has that in spades. Also, like lamb, its flavor is a bit racy.

Ingredients

　　12 ounces Madeira, preferably Blandy's 5-Year-Old Bual

　　6 ounces Beefeater gin

　　3 teaspoons honey syrup

　　3 teaspoons pomegranate molasses, preferably Al Wadi

　　3 dashes Angostura Bitters

　　Rosemary sprigs, for garnish

　　Mix first 4 ingredients in large pitcher; stir until well blended. Refrigerate until cool, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Stir again and divide mixture among 6 glasses. Top with bitters, garnish with rosemary sprigs, and serve.