Sotto gli ombrelloni
Serve in a
Coupe glassGarnish:
Absinthe spritz, then torch the foam lightly
How to make:
Combine egg white, Gin, Limoncello, Italicus, Pernod, lemon juice, and saline to a mixing tin. Wisk or shake hard for 40 seconds until frothy. Add one clear medium sized ice cube, cover and shake hard again for 30secs. Double strain into a coupe glass, filling the glass to a rounded meniscus of foam rising above the rim.
Spritz 3 times with Absinthe over foam.
Use torch to just lightly merengue the top of the foam.
Sip and drink responsibly
| 3/4 fl oz | Pallini Limoncello liqueur |
| 4 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| Float | St. George Absinthe Verte |
| 1/2 fl oz | Pernod anise liqueur |
| 1/2 fl oz | Italicus or other Rosolio di Bergamotto/bergamot liqueur |
| 1 fl oz | Hayman's Old Tom Gin |
| 1 fl oz | Egg white |
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