BELVEDERE GIMLET - RASPBERRY MACAROON

INGREDIENTS

• 4 cl. Belvedere Pure Vodka
• 2 cl. Freshly squeezed lime juice
• 1.5 cl. sugar syrup
• 1.5 cl. egg white
• 4 crushed raspberries
• 1 spoon meringue powder
• Raspberry macaroon

METHOD

1. Put all ingredients in a shaker with ice
   (Cut the lime in half and put it in a citrus squeezer and press directly into the shaker)
2. Shake until cooled.
3. Put a strainer on your shaker and then strain the contents through a fine strainer directly into a chilled coupe glass.
4. Decorate with a mini raspberry macaroon.

BAR EQUIPMENT

• Ginza Boston and Speed ​​Tin - 57 cl. and 65 cl.
• Mezclar Jigger Slim Style 25/50 ml.
• Mezclar luxury strainer
• Fine Strainer
• Citrus press in Japanese 18/8 steel
• Tom Dyer pouring spout