Recipe by Joseph Arakawa, Bar Manager.Photography by Ben Decastro.
- 1½ 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 infuse Pau Oaked Vodka -place one bunch of 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.