Purdey's No Sin Fizz

Ingredients

• 30ml Teisseire Strawberry Syrup

• 30ml double cream

• 1 egg white

• 30ml lemon juice

• Purdey's Edge to top 

Method

1. Add double cream, egg white, lemon juice, Teisseire Strawberry and fresh lemon juice to a cocktail shaker.

2. Shake vigorously without ice.

3. Separate the shaker and add cubed ice.

4. Shake vigorously once more until a heavy foam starts to form.

5. Single strain into a tall Collins glass and top with Purdey’s Edge.
   

Garnish

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.