This is a community recipe contributed by Jen Clermont.
Community recipes are not tested or verified by Difford’s Guide.
Published on 18th of March 2026
Serve in a Coupe glass
| 60 ml | Rye whiskey (90-98 proof) 45-49% alc./vol.) |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 15 ml | Semi-rich simple syrup (1.5 sugar to 1 water) |
| 30 ml | Egg white |
| 2 sprig | Rosemary sprig |
| 2 grind | Black pepper |
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