Sour cocktails have been experiencing a bit of a comeback in recent years, and in this Winter Sour from H. Joseph Ehrmann of Elixir in San Francisco, Campari, Meyer lemon and fresh rosemary come together beautifully.
1 oz. Campari
1 1/2 oz. fresh Meyer lemon juice
1 1/2 oz. clover honey syrup (1:1)
2-inch sprig of fresh rosemary
1 oz. fresh egg white (pasteurized if you like)
Tools: muddler, shaker, strainer
Garnish: fresh rosemary sprig
Strip the leaves off the rosemary stem into the bass of a shaker and lightly muddle. Add the Meyer lemon juice and egg white and dry shake for 5 seconds. Add the Campari and honey syrup and shake with ice for 10 seconds. Strain into a chilled glass and garnish.
H. Joseph Ehrmann, Elixir, San Francisco