Ingredients
- 2 oz of Esprit-de-London
- 0,75 oz of Monsieur Cocktail Grenadine terroir syrup
- 0,5 oz of fresh lemon juice
- 2 dashes of foamer
- Garnish: 1 blueberry skewer sprinkled with powdered sugar.
Preparation
Requires a Shaker
- Pour all the ingredients into a shaker.
- Shake well (dry shake).
- Add ice cubes and shake well again.
- Strain into a Marie-Antoinette cocktail coupe.
- Garnish with the blueberry skewer.
A recipe from
Thomas La Terreur
