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Herbs & Spices

Herbs & Spices image

Serve in

Coupe glass...
1⅔ fl oz Caorunn Small Batch Scottish Gin
fl oz Freshly squeezed lemon juice
fl oz *Special ingredient #1 (see below)
fl oz Chartreuse Verte (Green Chartreuse) Liqueur
½ fl oz Pasteurised egg white
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How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.

Special ingredient #1: Apple & Coriander cordial: take one apple (preferably Coul Blush, though Braeburn works just as well) and remove its core. Then take a handful of fresh coriander (roughly 40 grams) and dice finely. Throw both the diced apple and coriander into blender and purée until smooth the finely strain into a bowl. Measure the contents of the now-strained purée and add its equivalent in simple syrup (1:1).

Garnish:

Cilantro/coriander leaf

About:

Created by Kyle Van Oosterum, The Adamson Restaurant and Bar, Fife, Scotland.