THE PASSION FRUIT AND LONDON Nº1 SOUR DRINK

Ingredients:

• 15 cl. The London Nº1
• 3 cl. of passion fruit puree (Boiron®)
• 8 cl. fresh lemon juice
• 2 cl. fresh lime juice
• 42 g. white sugar
• 62 g. egg white
• 242g of perfume ice with bergamot fruit, cinnamon and juniper

Preparation method:

For the perfume ice: for two weeks macerate 2 cinnamon sticks, 2 drops of bergamot essence and 12 crushed juniper berries in 2 litres of mineral water and keep well covered in a cold place. After this time, strain and pour into ice trays, then freeze.

Place all of the ingredients except the egg white into a blender. The egg white is added halfway through the process. Serve in a small highball glass or Riesling glass.