An Andrew Meltzer original fixture on 15 Romolo’s 2014 cocktail menu, and winner of the 2015 Diageo World Class Food Pairing Challenge.
|1.5 oz Botanical Gin|
|0.75 oz Manzanilla Sherry|
|0.5 oz lemon juice|
|0.5 oz Yellow Chartreuse|
|0.25 oz rosemary-honey syrup (honey, hot water, rosemary)|
|0.75 oz egg white|
Preparation: How to make The Emerald Tablet
- Combine all ingredients in a cocktail shaker and dry shake.
- Add ice and shake again.
- Double-strain into a chilled coupe glass and garnish with a dusting of fennel pollen.