How to make a Rosemary flavored cocktail: Romero Pacífico Recipe

With the slow transition from the summer months into the fall (or not so slow in SF), it’s great to have a cocktail that can be sipped in the heat of July or in the midst of a November chill.

The Romero Pacifico is an egg white sour that brings together the tart fruit of a sherry and the deep herbs of St. George’s Terroir gin. The flamed rosemary garnish adds a delicious aroma with every sip, all the flavors reminiscent of a Thanksgiving feast, yet still refreshingly light with the egg white.

Romero Pacifico (Pacific Rosemary)

• 1 Egg white
• Small pinch of Rosemary leaves
• ¾ oz Lemon Juice
• ¾ oz Honey Syrup
• 1 oz St. George Terroir Gin
• 1 oz Cream Sherry
• 1 dash each Angostura & Orange Bitters

Add all the ingredients into a mixing tin with ice and then give it a reverse dry shake. (The reverse dry shake is a two-shake process. Once with ice, fine strain, and then once again without ice. It will give your cocktail an almost meringue like topping, maximum fluff with minimal dilution.) Double strain into a coup. Garnish with a flamed rosemary sprig and a few drops of angostura.