15ml pasteurised egg white, plus extra for the rosemary sprig
25ml freshly squeezed clementine juice
1 clementine, sliced
1 sprig rosemary
Using kitchen paper, gently wash and dry your rosemary sprig. Dip into a pasteurized egg white that has been beaten until it is foamy, then shake off the excess.
Roll the dough in caster sugar that has been spread out on a baking sheet until it is equally coated. Set on a wire rack for
Combine the sugar syrup, lemon juice, whisky, pasteurized egg white, and freshly squeezed clementine juice in a cocktail shaker. Half-fill with ice and give it a good shake. Strain into a Martini glass.
Serve with a clementine slice and a sprig of sugared rosemary as a garnish.