30ml Teisseire Strawberry Syrup
30ml double cream
1 egg white
30ml lemon juice
Purdey's Edge to top
Add double cream, egg white, lemon juice, Teisseire Strawberry and fresh lemon juice to a cocktail shaker.
Shake vigorously without ice.
Separate the shaker and add cubed ice.
Shake vigorously once more until a heavy foam starts to form.
Single strain into a tall Collins glass and top with Purdey’s Edge.
Garnish with a dusting of strawberry sherbet powder.
Strawberry Sherbet Powder Method:
Place 10 dehydrated strawberries in a blender with 2 tbsp granulated sugar and ½ tbsp citric acid.
Blend to fine powder.
From classic recipes and modern twists to sophisticated, alcohol-free mixed drinks, there has never been a better time to experiment.Download book 3.0 MB