Rosemary Lemon Drop Recipe

Make syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add 3 fresh rosemary sprigs. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 2–3 minutes to infuse. Remove from heat and let cool to room temperature (at least 20 minutes) to intensify flavor.

Strain out rosemary sprigs, discard them (or reserve one for garnish), and transfer syrup to a clean container. Refrigerate until cold. Syrup keeps up to 2 weeks refrigerated.

If rimming: combine 1 tsp fine sugar with 1/2 tsp finely grated lemon zest on a small plate. Moisten the rim of a chilled coupe or martini glass with a lemon wedge and dip into the sugar-zest mixture to coat. Set glass aside.

If using fresh rosemary garnish, gently slap the sprig between your palms to release oils and set aside with a lemon wheel or twist.

Add ingredients to a shaker: 2 oz citrus vodka, 1 oz fresh lemon juice, 0.75 oz rosemary syrup, 0.5 oz triple sec. If using egg white for a silky foam, add 0.5 of an egg white now.

Dry shake (if using egg white)

Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify the egg white and create foam.

Wet shake

Add ice to the shaker (enough to fill) and shake hard for 12–15 seconds until well chilled and slightly diluted.

Double strain into the prepared chilled coupe or martini glass using a fine mesh strainer (especially if egg white was used) to ensure a silky texture.

Garnish with the rosemary sprig and a lemon wheel or twist. For aroma, gently slap the rosemary and lay it across the rim or float it on the foam.