“Why, sometimes I’ve believed as many as six impossible things before breakfast.”
The Drinking Guide
Hazelnut Sour
Monferratto, lemon and Sammy agave with a pasteurised egg-white foam, served over fresh ice.
Ingredients
60 ml Sammy Piquant Monferratto
30 ml freshly squeezed lemon juice
10 ml Sammy Piquant Agave
15 ml pasteurised egg white
Glassware: Short 250 ml old-fashioned glass
Ice: Cubed ice for shaking; one large fresh cube for serving
Garnish: Thin lemon half-wheel and one alcohol-free cocktail cherry on a short pick
Method
Preparation
Squeeze lemon juice shortly before service. Use pasteurised egg white and a cherry whose ingredient list contains no alcohol.
Make the cocktail
1. Chill the glass and cut the garnish. Add all liquid ingredients to a shaker without ice and shake for 10 seconds.
2. Add cubed ice and shake firmly for another 10 seconds.
3. Double-strain over fresh ice and add the lemon-and-cherry garnish.
