COCKTAIL DI PASQUA
Hot Cross Bun Sour
Un sour ispirato alla Pasqua realizzato con Renais Small Batch Gin, liquore alla mela, albume d'uovo e Angostura bitters!
Tasting notes
Sapori robusti di mela cotta, uva e spezie in una bevanda ricca, aromatica e croccante.
Ingredients / Measures
- / 40ml Renais
- / 20ml Fresh lemon juice
- / 10ml Apple liqueur
- / 10ml PX Sherry
- / 10ml Cinnamon syrup
- / 20ml Egg white or alternative
- / 2 dashes Angostura bitters
Process
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Step 1
Add all ingredients into a cocktail shaker and emulsify with a milk frother or dry shake without ice.
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Step 2
Add as much ice as you can fit into the shaker. Shake very hard and fine strain into a chilled wine or sour glass.
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Step 3
With one confident motion, swipe your angostura bitters across the surface of the cocktail to create the cross. Be careful as Angostura stains!
