Friday, March 1, 2013

Rosemary No. 3


1 egg white
1 sprig rosemary, plus more for garnish
1 thin slice blood orange
1 tablespoon lemon juice
1/2 teaspoon superfine sugar
juice of 1 blood orange (regular orange will work too)
2 ounces Aperol or Campari
2 ounces gin
1 ounce sweet vermouth

Whisk the egg white in a bowl until very it turns very foamy and opaque.  Muddle the rosemary, blood orange, lemon juice and sugar in a cocktail shaker.  Add crushed ice with the rest of the ingredients; cover and shake vigorously.  Strain into a cocktail glass and garnish with rosemary.

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