Lamb and Peas - Chef Recipe by Dan Mulheron
The classic flavours of lamb, mint and peas make this a dish the whole family will enjoy; while home...
5mL Yellow Chartreuse
30mL Hellfire Christmas Gin (or any floral gin)
10mL Elderflower Liqueur
10mL ginger vanilla syrup
10ml egg white
30mL clarified apple juice
1 tsp passionfruit pulp
Edible flower and dehydrated passionfruit dust
Coat the rim of a chilled coupette/martini glass with Yellow Chatreuse and discard. Put glass aside.
Place all liquid ingredients (minus the Yellow chartreuse) and passionfruit pulp in a Boston shaker without ice first. Shake vigorously. Add ice, and shake again.
Double strain cocktail into the coupette/martini glass, and garnish (one edible flower and a sprinkle dehydrated passionfruit dust).
Recipe provided by Proud Henry