For the bay and rosemary sugar syrup:
70g of sugar
70g water
Good palm full of rosemary and 4 bay sprigs
Mix all in a pan and place on heat until sugar dissolves. Leave for a couple of minutes and then remove from the heat and let the pan sit and herbs to infuse into the syrup. Strain and you’re ready to go. Any leftovers can be put in a jar and placed in the fridge till the next making session.
30ml CampariÂ
30ml Sweet Vermouth (I used Turin from The Aperitivo! Co here in Bristol)
30ml Gin Â
15ml – 30ml bay and rosemary sugar syrupÂ
30ml lemon juice
1 egg whiteÂ
Splash of fresh orangeÂ
Rosemary and lemon garnishÂ
Add all the ingredients into a cocktail shaker and shake it. Feel free to adjust to your taste, levels of sugar for instance. Then add ice, shake again, and pour over a strainer into a glass. Garnish with the lemon and rosemary.Â
You could also try this with grapefruit and lime. Happy cocktail making!
Great served with Gilda Pintxos. Boquerones or anchovies, manzanilla olives or otherwise and small Guindilla pickled peppers.