100 millilitres water
100 grams sugar
2 sprigs rosemary
50 millilitres Haig Club (serves 2 — 1 unit per serve)
50 millilitres freshly squeezed lemon juice
25 millilitres egg white
2 dashes of Angostura bitters
Make rosemary simple syrup by placing 1 part sugar and 1 part water in a small saucepan. Heat and stir to dissolve. When the liquid is clear and the edges simmering, take off the heat, add 2 sprigs of rosemary, and steep until cool.
When cool, remove the sprigs of rosemary and lay on kitchen paper to soak up a little liquid, then lightly blowtorch the sprigs.
Put the Haig Club, lemon juice, egg white, Angostura bitters, and 25 millilitres simple syrup into a cocktail shaker and dry shake* for 10 seconds.
Fill the shaker with ice and shake vigorously for about 20 seconds or until you can feel the shaker get cold.
Put an extra large ice cube in your glass, pour in your cocktail, and garnish with your sprig of charred rosemary.
*TIP: When using egg white in a cocktail, first do a DRY SHAKE, which is shaking without ice to emulsify the egg, then add ice and shake again. (The egg white adds a beautiful white foam and a glossy finish, but the cocktail tastes just as great without it if you prefer to leave it out!)