Chill a coupe or rocks glass by filling it with ice and setting aside. In a cocktail shaker, add gin, Lillet Blanc, blood orange juice, lemon juice, simple syrup, Aperol and orange bitters.

Dry shake (if using egg white)

If you opted for egg white, add it now. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add a good handful of ice to the shaker and shake hard for 12–15 seconds until the shaker is well chilled and slightly frosted.

Strain

Discard the ice from the chilled glass. Double-strain the contents of the shaker into the glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any small egg white solids.

Optional lengthen

If you prefer a lighter, spritz-like drink, gently top with 1.5 oz club soda poured down the side of the glass to preserve foam and create a gentle fizz.

Garnish & Finish

Express the oils of a blood orange twist over the surface of the cocktail by holding the twist skin-side down and giving it a quick fold. Run the twist around the rim of the glass and drop it in, or float a fresh blood orange wheel on top.

Optionally slap the rosemary between your palms to release aromatics and rest the sprig across the rim or float lightly on the foam for an aromatic finishing note.

Serve immediately while chilled.