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.