Heering the Bells Ring

Serve in

Garnish:

1/2 pinch Nutmeg (freshly grated) 1 pinch Frozen White Chocolate (freshly grated) Cinnamon (freshly grated) 1 pinch Freeze Dried Rasberry Powder 1 Rosemary

How to make:

1. Pour the spirits, milk and caramel sauce into a mixing tin and give it a quick stir.
2. Add 1 whole Egg and Dry Shake 10sek.
3. Add the Cream and Fill the shaker half full with ice and Shake again for 10 sek.
4. Fine strain into a chilled Coupe.
5. Garnish.
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Recipe: Rosemary-infused Caramel Sauce:
20cl Cream
10cl White Sugar
10cl Brown Sugar
10cl Light Syrop
100gr Butter
2 Sticks of Rosemary
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Step by step:
1. Boil up to 107 degrees, stiring all the time.
2. Add 2 sticks of Rosemary, and stir.
3. Let the caramel sauce cooldown and fine strain into a "Squeeze" Bottle, for easy useage.
4.Store it in the fridge/cooler and bring it out in room temprature 5min before use.