RECIPE BY JOSEPH ARAKAWA BAR MANAGER
PHOTOGRAPHY BY BEN DECASTRO
1 ½ oz. Rosemary infused Pau Oaked Vodka
½ oz. Campari
¾ oz. Meletti Amaro
1 large egg white
½ oz. fresh lemon juice
¼ oz. rock candy syrup
To infused Pau Oaked Vodka -place one bunch fresh rosemary in vodka overnight.
Add all ingredients to a shaker and dry shake for 30 seconds. Add ice and shake vigorously. Double strain into a tall glass. Serve with a fresh spring of rosemary.