Bardouin Sour! by Valentin Piolatto of Mooshiner Paris
25 ml Yellow and green lemon juice
20 ml homemade orgeat with saffron syrup
50 ml Henri Bardouin
1 white egg
Put all the ingredients in a shaker, shake a first time for the emulsion! Then add some ice and shake again to create a good ventilation. Filter with a thin strainer.
Decorate with a rosebud.
Credit photos Framboize in the kitchen: https://www.framboizeinthekitchen.com/