Clingstone Club

Damson-plum and walnut liqueurs meet lemon and syrup in a foamy sour. Pasteurized egg white is shaken first without ice and then chilled, creating a pale cap beneath the lemon-peel garnish.

Active preparation: 4 minutes

Ingredients

• 30 ml Averell Damson Gin liqueur
• 15 ml Nux Alpina walnut liqueur
• 22.5 ml Simple syrup (1:1 sugar to water by weight)
• 22.5 ml Fresh lemon juice
• 30 ml Pasteurized egg white
• 1 piece Lemon peel, for garnish

Instructions

1. Measure damson gin, walnut liqueur, syrup, lemon juice and pasteurized egg white into a clean shaker.
2. Shake briefly without ice, open carefully and add cubed ice.
3. Shake again until cold and fine-strain into a chilled coupe.
4. Express a lemon twist above the drink, add it and serve promptly.