A reviving interpretation of the Lemon Brulee with daintily consumed Rosemary, Martin Miller's Gin, Fresh lemon, Orgeat Syrup, olive oil and egg whites!

This has everything. From smoke, to sweet, to tart and exquisite, in addition to that smooth meringue top we as a whole love. I can't disclose to you how much enjoyment I had making this mixed drink and I'm eager to share this Bruleed Lemon Rosemary Sour for you today.

After a touch of experimentation (I continued consuming my lemon wheels on sear… .), I'm at long last ready to impart this extraordinary tipple to my fam! The motivation for this mixed drink originated from an ongoing excursion to Chicago, where we halted at Boka Group's Bellemore cafĂ© and had the most delightful Lemon Semifreddo dressed with a pinch of Olive Oil. I only here and there observe oil utilized in mixed drinks, however the blend of lemon and oil just addressed me and I realized I needed to make a mixed drink around this idea. I tried out whether I would shake the oil with the mixed drink or basically place a drop over top of the egg whites, however at last, I adored how the olive oil tenderly blended in with the Egg Whites directly over the froth.

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  • 1.5 oz Martin Miller's Gin
  • 2/3 oz Freshly Squeezed Lemon Juice
  • 3/4 oz Orgeat Syrup
  • 1 sprig Rosemary slightly burnt/cooked
  • 1 Egg White
  • 4 drops High Quality Olive Oil
  • 1 Bruleed Lemon Wheel


  1. Add all ingredients (except Olive Oil and lemon wheel) into an empty shaker, and dry shake for approximately 20 seconds.
  2. Add ice to shaker and shake once more until the shaker is too cold to touch
  3. Strain into your favourite coupe glass. Garnish with 4 drops of high quality Olive Oil with a Bruleed Lemon on top

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