Rose de mai @ Axel Brault
30 ml Henri Bardouin
10 ml Roses Syrup
15 ml Amandine Liqueur
20 ml Yellow lemon juice
White of egg
4 drops Natural exctract of roses centifolia Quo Sentis
In a shaker, put the white of egg, the lemon juice,, the roses syrup, the Amandine Liqueur, the Pastis Henre Bardouin and the extract.
After that do a dry shake : shake a first time all the ingredients of the cocktail, without ice. That will break the egg white proteins and emulsify the cocktail. There are 25-30 seconds ice-free shake.
To cool the cocktail ; shake a second time with ice. We will then get a cocktail diluted just as it should with a pretty mousse that will come to crown it.
Finally, put the cocktail in a cocktail glass with a fine strainer to break the large bubbles and get a nice thick and creamy foam.
Created by Axel Brault, Hotel & Spa of the Castellet
Photo credit : Axel Brault