The Fauntleroy Cocktail


This bright, herbaceous, and frothy cocktail makes me feel like a true bartender when I make it. The lemon juice and oils from the rosemary cut through the egg yolk to make a complex combination on the palette. Adapted from a recipe I found on reddit, I think it’s best served straight up.


  • 2 sprigs of rosemary
  • 1.5 oz bourbon
  • 1 oz St. Germaine
  • 1/2 oz lemon juice
  • 1/2 oz simple syrup
  • 1 egg white

Step 1: Muddle lemon juice and rosemary sprig for 10-15 seconds.

Step 2: Add bourbon, St. Germaine, egg white to a cocktail shaker. Fill with ice.

Step 3: Shake for 30 seconds. Strain and pour.

Step 4: Garnish with remaining rosemary sprig.

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