Autumn Equinox

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AUTUMN EQUINOX

Recipe by Joseph Arakawa, Bar Manager.
Photography by Ben Decastro.
Course: Drinks
Author: Joseph Arakawa

Equipment

  • Shaker

Ingredients

  • 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

Instructions

  • 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.