Garnish:
Lemon slice & rosemary
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into ice-filled glass.
| 1 sprig | Rosemary sprig |
| 2 grind | Black pepper |
| 2 fl oz | Camus VSOP Cognac |
| 1⁄3 fl oz | Benedictine D.O.M. |
| 1 fl oz | Freshly squeezed lemon juice |
| 2⁄3 fl oz | Giffard Sugar Cane Syrup |
| 2⁄3 fl oz | Pasteurised egg white |
| 3 dash | Angostura or other aromatic bitters |
| 3 dash | Vanilla extract |
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Comment:
The name of the cocktail 'French Dew Sour' derives from the latin meaning of the rosemary plant, 'dew of the sea'. 'French' to emphasize the Martell's country of origin. 'Sour' to state the category of the cocktail.
About:
Created in 2015 by Epameinondas Sampatakos at Horizon Beach Resort, Kos Island, Greece
