Ingredients
- 50ml Brockmans Gin
- 20ml Liqueur Merlet Creme de Poire William
- 20ml Homemade Syrup of White Chocolate Cream with Lemon Zest and "Matcha Blue" Tea
- 10ml Fresh Lemon Juice
- 15ml Egg White
Method
- Add all ingredients to the shaker
- Shake
- Remove ice and dry shake
- Pour through a fine strainer into a chilled flute glass
- *To make homemade syrup: 1. Heat over low heat in a saucepan cream 10% - 350 ml. 2. Add 200 g of white chocolate and melt it 3. Grate zest from one lemon 4. Add 5g of "Blue Matcha" Tea Powder and dissolve it completely. 5. Cook all together for 10 minutes, then let cool and fine strain into bottle. Keep refrigerated
