Rosemary Sour


By The Botanist Gin

  • 60ml The Botanist
  • 30ml lemon juice
  • 30ml rosemary syrup
  • 15ml egg white *


Add above ingredients to shaker, or jar with lid, and shake to emulsify the egg.

Add ice and fine strain into glass. Garnish with rosemary.

To make rosemary syrup, use 100ml water to every 100g sugar (1:1 ratio), heat to boiling, stir til dissolved. Add handful of rosemary and leave to cool. Strain.

* You can use aquafaba off a can of beans or chickpeas instead of egg white

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