Garnish:
A freshly-cut rosemary sprig across the glass. 2 spritzes of orange blossom water onto the top of the foam.
How to make:
Dry shake the gin, lemon juice, rosemary syrup and egg white to create foam.
Add ice and shake to chill.
Add the weissbier to a chilled coupe.
Double strain the shaker ingredients into the coupe on top of the weissbier.
| 45 ml | Monkey 47 gin |
| 30 ml | Lemon juice (freshly squeezed) |
| 20 ml | Rosemary sugar syrup (1:1) |
| 15 ml | Egg white |
| 30 ml | Erdinger Weisbier |
| 2 drops | Orange blossom water / Orange flower water |
| 1 sprig | Rosemary sprig |
Notes:
I wanted to work with a few of the notes that are present in Monkey 47 and accentuate or complement.
As a sweetener, the rosemary syrup conjurs up woodiness and pine without overpowering. The lemon helps bring out the innate zestiness of the gin. The egg white adds texture and a light headiness, which then is a vehicle for the orange blossom spritz on top. Starting the glass off with 1/2 oz of weissbier is a nod to the German heritage while also adding floral notes and helping to feed the foam head.
The rosemary sprig garnish brings pine to the nose with each sip.
Origin:
Inspired by the heady aromas of a walk in the Schwarzwald on a summer day.
