Strip the leaves off the rosemary stem into the bass of a shaker and lightly muddle. Add the Meyer lemon juice and egg white and dry shake for 5 seconds. Add the Campari and honey syrup and shake with ice for 10 seconds. Strain into a chilled cocktail glass and garnish with fresh rosemary sprig.
H. Joseph Ehrmann, Elixir, San Francisco
Campari, Meyer lemon juice, Honey syrup, Egg white, Rosemary