First you want to spray a sprig of rosemary with Tree Spirits Absinthe. Then you want to light it on fire in a glass and let it burn out for a moment and smother with a plate to trap the smoke in the glass. Then add 2oz of spider island rum, .5oz creame de violette, .5oz luxardo, 1 drop almond extract and finally 2 dashes angostura bitters into a boston shaker filled with ice. Then add your absinthe scorched rosemary sprig to the shaker and shake to impart its natural oils as well as some of its smokey herbaceous-ness. Double strain into a martini glass and garnish with a sprig of rosemary and raspberries skewered on a knot pick.