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Rosemary Lou Recipe

Muddled blackberries, Crème de Violette, and the addition of a raw egg white make this egg cocktail delicate and delightful. Watch the video to learn more about the rosemary garnish that inspired the name of this unique cocktail. See more egg cocktails with Brijette De Berardinis.

Servings: 1

Active time: 3 minutes

Total time:


  • 5 freshly muddled blackberries
  • 1 Davidson's Safest Choice® pasteurized egg white(s)
  • 1 1/2 oz Russian Standard Vodka
  • 3/4 oz St. Germain Liqueur
  • 1/2 oz fresh lemon juice
  • 1/2 oz simple syrup
  • 1/4 oz Creme de Violette
  • sprig of rosemary (optional)


Combine blackberries, the egg white, vodka, St. Germain, lime juice, simply syrup, and Creme de Violette into a cocktail shaker and shake vigorously. Double strain into martini glass or coup. For the garnish: Spray a sprig of rosemary with an over-proof rum and light on fire for a moment to release the essential oils and create an aromatic element to the cocktail, rest on top.


Nutrition Facts

Serving Size (1 cocktail)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 260
Calories from Fat 0
Total Fat 0g (0% DV)
Saturated Fat 0g (0% DV)
Trans Fat 0g
Cholesterol 0mg (0% DV)
Sodium 55mg (2% DV)
26g (9% DV)
Dietary Fiber 2g (8% DV)
Sugars 24g
Protein 4g
Vitamin A 2%
Vitamin C 20%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.