Mixologist Jonny Raglin of Absinthe – San Francisco, CA
Yield: 1 cocktail
Rosemary Syrup:
1 cup water
1 cup sugar
1/2 cup rosemary
Strawberry Syrup:
1 cup water
1 cup sugar
1/2 cup strawberries
To Assemble and Serve:
1 1/2 ounces Plymouth Gin
1 ounce fresh lemon juice
1/2 ounce rosemary syrup
1/2 ounce strawberry syrup
2 dashes Fee’s lemon bitters
1 egg white
1 lemon twist
For the Rosemary Syrup:
Simmer water, syrup and rosemary for 5 minutes. Strain and reserve.
For the Strawberry Syrup:
Simmer water, syrup and strawberries for 20 minutes. Strain and reserve.
To Assemble and Serve:
Shake all ingredients, with ice, heavily (for 30 seconds) then strain into a chilled champagne flute. Garnish with a lemon twist.