1. Add the ingredients (save for the bitters) to a cocktail shaker, and dry shake (without ice) to froth the egg whites.
2. Add ice and shake everything again for 20 seconds.
3. Strain into a coupe glass, and garnish the design with angostura bitters on top of the egg white foam.

*For the Rosemary Syrup:
1 Cup Sugar
1 Cup Water
0.5 Cup Rosemary Sprigs
1. In a small saucepan, combine the ingredients and
heat over medium-high heat until simmering.
2. Let simmer for 1 minute, then remove from heat and
let steep for 30 minutes.
3. Strain the rosemary sprigs from the syrup.
4. Store in an airtight container and refrigerate up to 2
weeks.