Nevada Sierra Recipe

Make the infused simple syrup

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer.

Add 3 rosemary sprigs, 3 dried pear or apple slices (if using), 1 tsp grated ginger and 1/2 tsp grated lemon zest to the pan. Reduce heat to low and simmer gently for 5 minutes to allow aromatics to infuse.

Remove from heat and let the syrup steep with the aromatics for 30 minutes at room temperature for stronger flavor. Taste after 15 minutes to check intensity.

Strain the syrup through a fine mesh sieve (or cheesecloth) into a clean jar, pressing gently on solids to extract flavor. Discard solids. Cool to room temperature, then refrigerate. Syrup will keep in the refrigerator for up to 2 weeks.

Dry shake (if using egg white)

If using egg white for a silky foam, add 0.5 unit egg white, 0.75 oz fresh lemon juice and 0.75 oz Sierra syrup to a cocktail shaker. Dry-shake (no ice) vigorously for 15 seconds to emulsify.

Build and shake

Add 2 oz gin, 2 dashes orange bitters and ice (about 1 cup or enough to fill the shaker) to the shaker. Shake vigorously for 12–15 seconds until well chilled and the exterior of the shaker is frosty.

Strain

Double-strain the cocktail into a chilled coupe or rocks glass (depending on preference). If you did not use egg white, just combine all liquid ingredients and ice in the shaker and shake until cold, then fine-strain into glass.

Garnish and serve

Express a lemon twist over the drink (pinch the peel to release oils), rub the rim with the peel if desired, and drop the twist onto the surface as garnish. Serve immediately.