Blackcurrant Vermouth

Instructions

1. 1

   Place the rosemary and crème de cassis in a cocktail shaker. Using a muddler, crush the rosemary to extract as much flavour as possible.

2. 2

   Add the vermouth, lemon juice, egg white, bitters and ice cubes to the shaker. Mix vigorously for 1 minute. Strain through a sieve over a cold Champagne coupe. Sprinkle with sumac and garnish with a rosemary sprig.