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Lemon Brulee and Rosemary Gin Sour

A refreshing take on the Lemon Brulee with lightly burnt Rosemary, Martin Miller's Gin, Fresh lemon, Orgeat Syrup, olive oil and egg whites!

- Difficulty: Intermediate

Servings 1 cocktail
Author Monica C


  • 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

Recipe Notes

To Brulee Lemon Slices, I simply cut Lemons into thin wheels, coated them in granulated sugar and put them on Broil for approximately 10 minutes. Make sure you are paying attention to the oven (because the timing may be off depending on your oven and conditions). They will quickly burn if you're not paying close attention (like I did). As soon as they start to brown, let it bubble for 30 seconds before turning off the oven. Leave it in the oven for a couple minutes before taking it out, and make sure they it is placed on top of aluminum foil if you don't want to deal with a mess!

In addition, if you want to know how the Orgeat Syrup is made here in Liquid Culture, follow the link attached! It's not exactly the traditional method, but I love this mix either way!