Begin by preparing your serving glass. Pour a small amount of cream of coconut into a shallow dish. Dip the rim of your glass into the cream, then roll in dried shredded coconut to coat.

In a cocktail shaker, combine Empress Gin, cream of coconut, Golden Falernum, fresh lime juice, and egg whites. Measure accurately using a jigger.

Fill the shaker with ice and secure the lid. Shake vigorously for 15-20 seconds until well-combined and frosty.

Remove ice by straining it out, replace the lid, and shake the mixture again without ice for about one minute.

Strain the frothy mixture into your prepared glass using a fine mesh strainer.

Take a fresh rosemary sprig, clap it between your hands to release the oils, and place it in the glass as a garnish.