Rosmarino
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Old-fashioned glass
- Ice: Ice
- Garnish: Charred Rosemary twig, dehydrated lemon wheel, and dots of bitters (to taste)
- ABV: 10%
Ingredients
- Bepi Tosolini Salizá Amaretto Veneziano liqueur — 1½ oz (45 ml)
- Bourbon whiskey — ½ oz (15 ml)
- Rosemary sprig — 1 sprig
- Rosemary sugar syrup (2:1) — ½ oz (15 ml)
- Pasteurised egg white — 1 oz (30 ml)
- Lemon juice (freshly squeezed) — ¾ oz (22.5 ml)
- Angostura or other aromatic bitters — 3 dash
How to make it
- Muddle rosemary syrup, sprig, and bitters in your tin.
- Add bourbon or rye whisky, amaretto, lemon juice, and egg white.
- Dry shake 10-15 seconds, then add wet ice and hard shake for 15-25 seconds.
- Double strain into old fashioned glass.
- Pour over ice or neat, depending on personal preference.
A cocktail with rosemary and bourbon.
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