- 4,5cl Gin
- 2cl Triple Sec
- 3cl lemon juice
- 1cl Zallotti Blossom syrup
- 1cl egg white
- Zallotti Blossom (decoration)
- Combine all ingredients in a cocktail shaker without ice and shake vigorously for 20 seconds to emulsify the egg white.
- Add ice and shake again to cool down.
- Then strain into a cold glass and decorate with Zallotti Blossom.
Pairing: Idiazabal cheese macaron with Tahoon Cress.
Recipe: Lisette Dawtrey
Say yes to the cress