Ashley Commons Recipe

Toast rosemary

Take the fresh rosemary sprig and lightly clap it between your palms to release oils. Using a kitchen torch (or over a gas flame briefly), gently toast the tips of the rosemary until fragrant and slightly charred — about 5–8 seconds. Be careful not to burn it to ash. Set the toasted sprig aside on a plate to cool slightly.

If you prefer a stronger smoky aroma, briefly pass the toasted rosemary over the toasted flame once more just before serving.

Dry shake (if using egg white)

In a cocktail shaker, add gin, lemon juice, simple syrup, and egg white (if using). Seal the shaker and shake vigorously without ice for 10–15 seconds. This technique emulsifies the egg white and creates a silky foam.

Wet shake

Add the cup of ice to the shaker and shake hard for 12–15 seconds until the shaker is very cold to the touch and the drink is well chilled and slightly diluted.

If using the optional rinse: Pour 0.25 oz of dry or herb-forward gin into a chilled coupe or Nick & Nora glass, swirl to coat the inside, then discard any excess (or keep it in the glass if desired for more gin aroma).

Double-strain the cocktail into the prepared chilled glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any egg white lumps.

Express the lemon peel over the drink by holding it with the outer (oily) side down over the glass and giving it a sharp twist to spray oils onto the surface. Then rub the peel around the rim and drop it into the drink as a garnish.

Place the toasted rosemary sprig gently on top of the foam or rest it across the rim. For added aroma, carefully torch the rosemary once more for 1–2 seconds right before presenting (watch for flare-ups).

Optionally, for theatrical presentation, cover the glass with a small cloche and fill the cloche with smoke from the toasted rosemary for 5–8 seconds, then present to the guest and lift the cloche tableside.