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Romero Sour


1 ½ oz. Gin

¾ oz. Rosemary Syrup

¾ oz. Lime Juice

Rosemary Sprig

1 Egg White

Cubed Ice

Glassware and Tools

Coupe Glass


Mixing Glass

Hawthorne Strainer

Fine Strainer



1. Crack an egg and strain egg white (roughly ¾ oz.) into the mixing glass.

2. Using the jigger, measure the following and add into the mixing glass:

- ¾ oz. lime juice
- ¾ oz. rosemary syrup
- 1 ½ oz. gin

3. Place the shaker on top of the mixing glass and give it a firm tap (remember to test the seal).

4. Dry shake (without ice) to incorporate air into the egg white, shaking vigorously for 10-15 seconds or until you can feel the volume increase by 30%.

5. Separate the mixing glass by applying a firm tap where the glass and shaker are no longer flush.

6. Fill the mixing glass with ice, and reapply the shaker on top. Shake vigorously for 10-15 seconds, allowing the mixture to go from one end of the shaker to the other.

7. Separate the mixing glass and shaker, put the Hawthorne strainer on the mixing glass and pour the cocktail through the fine strainer into the coupe glass.

8. Drape a garnish of rosemary across the top of the cocktail.

9. Enjoy!


Andrea spent the last several years managing restaurants on the east coast (Miami / NYC) before moving back home to Los Angeles to open barcito - an ode to her childhood summers spent visiting grandparents in Buenos Aires, this Argentine-inspired gastropub specializes in craft cocktails, shared plates, and wine on tap. It resides on the corner of 12th and Grand in Downtown LA, just 3 blocks from the Staples Center!