Community recipe contributed by
This recipe has not been tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 2 fl oz | Rye whiskey (90-98 proof) 45-49% alc./vol.) |
| 3⁄4 fl oz | Lemon juice (freshly squeezed) |
| 1⁄2 fl oz | Semi-rich simple syrup (1.5 sugar to 1 water) |
| 1 fl oz | Egg white |
| 2 sprig | Rosemary sprig |
| 2 grind | Black pepper |