"NOBEL LADY" by Emma Stokes - Gin Expert, London
51ml Inverroche gin
20ml RinQuinQuin peach aperitif
20ml fresh lemon juice
10ml sugar syrup
1 egg white (or 30ml aquafaba for vegans)
Add all ingredients to a cocktail shaker.
Dry shake, add ice and shake again.
Strain into a coupe glass and garnish with freeze dried raspberry powder (in my case added over a stencil!).
© photo : @ginmonkeyuk