Ingredients
6 total- 100 g of caster sugar
- 100 ml of lemon juice, (from approx. 5 lemons)
- 200 ml of gin
- 2 egg whites
- 4 twists lemon zest, to serve
- 1 small bunch rosemary, (approx. 25g)
Method
3 stepsStep 1
To make a rosemary syrup, dissolve the sugar in 100ml water in a small saucepan over a medium heat. Strip in the leaves from half the rosemary and simmer for 3 mins, then remove from the heat and leave to cool completely. Once cool, strain to remove the rosemary.
Step 2
Working in 2 batches, pour 50ml cooled rosemary syrup into a cocktail shaker with half the lemon juice and gin and 1 egg white. Shake vigorously for 1 min (hold onto the lid!), then add a big handful of ice and shake again until the shaker is very cold. Strain into 2 coupe glasses and finish with a twist of lemon zest and a sprig of the remaining rosemary.
Step 3
Empty the used ice from the shaker, and repeat the process for the other 2 glasses. Leftover rosemary syrup will keep in the fridge for 2 weeks.