Elixir d’Anvers Sour

• 35 ml Elixir d’Anvers
• 20 ml Gozio Amaretto
• 30 ml fresh lime juice
• 15 ml egg white
• Ice cubes
• Clover sorrel (garnish)

• In a cocktail shaker, add Elixir d’Anvers, Gozio Amaretto, lime juice and egg white.
• Seal and shake vigorously without ice cubes for 15 seconds until the egg white is well frothed and the cocktail becomes ‘fluffy’.
• Add a scoop of ice cubes to the shaker, seal and shake vigorously again for 15 seconds.
• Strain the cocktail into a frozen coupe glass with ice cubes to obtain a smooth texture.

Garnish the cocktail with a clover sorrel and some lemon zest.

Recipe: Paul Morel