Season of the Witch
photo by Food.com
- Ready In:
- 1 1⁄4 ounces linie aquavit
- 3⁄8 ounce giffard's rhubarb liqueur
- 1 ounce fruit, cordial Carrot-Sarsaparilla recipe below
- 1⁄2 ounce lemon juice
- 1⁄2 ounce heavy cream
- 3⁄4 ounce egg white
- 2 dashes absinthe into eggshells
- 2 dashes angostura bitters into eggshells
- 1 star anise inside eggshells
- 1 emptied eggshells
- 500 g hot water, infused with 3 tablespoons of dried sarsaparilla root for 30 minutes, then strained onto 500 grams o
- 1 ounce carrot juice
- 1⁄2 ounce sarsaparilla syrup
- Carefully crack the egg 1/3 from the top to create a hole to release the yolk and whites into a bowl.
- Rinse off cracked egg shell and soak in a solution of 2 tablespoons of white wine vinegar and 1 quart of warm water to sanitize.
- Rinse and peel out inner membrane of egg shell for garnish use.
- Shake ingredients in shaker with 1 Kold Draft ice cube for 3-5 minutes until ice has fully diluted into liquid (when you no longer hear the ice shaking around).
- Pour contents into chilled Collins glass, then top with tonic water and soda.
- Garnish carefully with cracked egg shell filled with star anise and dashes of bitters and absinthe, and light with match or lighter so it smokes gently.
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