1.5 oz JH BARDS Sinking Creek Vodka
0.75 ounce chilled chamomile tea
0.5 ounce fresh lemon juice
0.5 ounce local honey syrup*
0.5 ounce egg white (or vegan equivalent, like aqua faba or foaming agent)
Splash of white balsamic vinegar
Sprig of rosemary
Begin by carefully torching a rosemary sprig, then blow out any actual flames, set the smoking sprig on a ceramic plate or wooden cutting board, and cover with an upside down chilled coupe glass. Combine liquid ingredients in a set of cocktail shaking tins with ice, then shake well.
Crack the tins, strain the liquid into the small tin, discard the ice, then shake again using a tight grip to maintain a seal without the ice (this is called a “reverse dry shake”). Double strain into the smoked coupe glass and garnish with the torched rosemary sprig.
*Local Honey Syrup
In a medium saucepan, combine equal parts honey and water and heat until simmering. Stir until the honey is completely dissolved, allow to cool, then store refrigerated in a food safe container. Use within 2 weeks.
