White Lady in Bloom

• 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