Cocktail Recipe

Chill glass

Place a coupe or rocks glass in the freezer or fill with ice water to chill while you mix the cocktail.

If using egg white

If you want a frothy texture, separate half an egg white (about 0.5 of a whole egg). Use fresh eggs or pasteurized if preferred.

Dry shake

In a shaker, add gin, fresh lemon juice, simple syrup, egg white (if using), orange bitters, and the rosemary sprig (lightly bruised by clapping between your hands or gently muddled). Do not add ice yet. Secure the shaker and shake vigorously for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Open the shaker, add a generous handful of ice (about 3/4 cup). Secure the shaker and shake hard for another 10–15 seconds until the shaker is well chilled (use the frost on the shaker as a guide).

Double strain

Remove the chilled glass from the freezer or discard the ice water. Double-strain the cocktail into the chilled glass using a Hawthorne strainer plus a fine mesh strainer (or one fine strainer) to remove ice shards and rosemary bits, producing a smooth texture and a clean-looking foam.

Top (optional)

If you prefer a slightly longer, lighter drink, gently float 1 ounce club soda on top by pouring over the back of a spoon. This will lift the foam slightly and add effervescence.

Garnish & aroma

Express the lemon twist over the cocktail by holding it skin-side down above the drink and giving it a quick twist to release oils, then rub the rim with the peel and drop it into the glass. Optionally, slap the remaining rosemary sprig between your palms to release its aroma and place it across the rim or into the drink.

Serve

Serve immediately while the foam is fresh. Encourage guests to sip and enjoy the aroma from the rosemary and lemon.