0.5 fl.oz Merlet Creme de Poire Williams (Pear) liquor
0.3 fl.oz Cinnamon Syrup
Egg white
Some Ginger Beer
Preparation
Place 6 teaspoons of Queen’s Garden
(loose leaf tea in a filter) with 25 fl.oz filtered water
Let the tea infuse 20 minutes, remove the filter with the tea leaves and leave the infusion in the fridge for 3 to 4 hours
In a cocktail shaker, add Grey Goose Pear, Merlet Creme de Poire Williams (Pear) liquor, Cinnamon Syrup and Queen’s Garden Tea infused with the egg white
Use the Dry Shake technic, by shaking the egg white and the rest of the ingredients in a cocktail shaker with no ice
Then, shake a second time with ice and double strain the liquid in a glass
Add some Ginger Beer to finish with a nice garnish
Serving suggestion
Serve the cocktail in a Champagne coupe so the mousse is standing out, add some loose leaf tea of Queen’s Garden for a nice decoration with pieces of caramelized almonds and cinnamon.
Excessive alcohol consumption is dangerous to health: consume in moderation
