Smoky Rosemary Sour

Prepare the Rosemary Syrup

1. Combine equal parts white sugar and water (e.g., 100g sugar and 100ml water) in a small saucepan with 2-3 sprigs of fresh rosemary.
2. Bring to a gentle simmer until the sugar is fully dissolved. Remove from the heat and let it steep for 15 minutes.
3. Strain out the rosemary and let the syrup cool completely before use.

Mix the Cocktail

1. Add the mezcal, fresh lemon juice, rosemary simple syrup, and egg white (or aquafaba) to a cocktail shaker without ice.
2. Shake vigorously for 10-15 seconds (this dry shake helps emulsify the egg white to create a thick, velvety foam).
3. Fill the shaker with plenty of ice cubes and shake vigorously again for another 10-12 seconds until well-chilled.

Serve

1. Double-strain the drink through a fine mesh strainer into a rocks glass over one large ice cube.
2. Express the oils of a fresh rosemary sprig over the drink, then lightly singe the tip of the sprig with a lighter or kitchen torch to release a fragrant, smoky aroma. Place the smoking sprig on top of the foam as a garnish.