Rosemary Sour

Serves 1

4 cl Seedlip Garden
2 cl Bonne Premium Rosehip Purée
2 cl lemon juice
2 cl rosemary syrup*
1 egg white or 2 tbsp. of aquafaba
ice
rosemary for garnish

You can use a jam jar as a cocktail shaker. Measure the ingredients into the jar and shake to break the structure of the egg white / aquafaba. You can also do this with a hand blender. Fill the jar with ice and shake hard for 10–15 seconds. Garnish with a rosemary sprig and serve.  

*Rosemary syrup
2 dl water
200 g sugar
1 large sprig of rosemary

Measure the ingredients into a pan. Bring to a boil and leave to simmer for 15 minutes or until the sugar has dissolved. Remove the pan from the stove and leave to cool. Strain the cooled syrup and pour into a clean bottle. Store in the refrigerator.

Recipe by: Bartender and instructor Tero Räisänen

Tip! Replace Seedlip Garden with vodka for an alcoholic version.