Elixir d’Anvers Sour

  • 35 ml Elixir d’Anvers
  • 20 ml Gozio Amaretto
  • 30 ml fresh lime juice
  • 15 ml egg white
  • Ice cubes
  • Clover sorrel (garnish)
  • In a cocktail shaker, add Elixir d’Anvers, Gozio Amaretto, lime juice and egg white.
  • Seal and shake vigorously without ice cubes for 15 seconds until the egg white is well frothed and the cocktail becomes ‘fluffy’.
  • Add a scoop of ice cubes to the shaker, seal and shake vigorously again for 15 seconds.
  • Strain the cocktail into a frozen coupe glass with ice cubes to obtain a smooth texture.

Garnish the cocktail with a clover sorrel and some lemon zest.

Recipe: Paul Morel