Tail of Aurouze
By Gerit de Groot
Ingredients
30ml Aurouze
25ml Lillet Blanc
25ml Yellow Chartreuse
20ml Elderflower syrup
15ml Lemon juice
20ml egg white
25ml butterfly pea tea
2 cardamons
Ice
PREPARATION TIPS
Lightly muddle the cardamons
Add the Lillet, Chartreuse, elderflower syrup & lemon juice /
Cold shake for 15 seconds and add it to the cold chattered glass
Dry shake and cold shake the butterfly pea tea with the egg white and slowly pour it on top for the layers
Add some Laurel, dried lime & dried rose for garnish.
