The Pastille Refiné

Ingredients

• 45 ml Giffard Menthe-Pastille Liqueur
• 30 ml Grey Goose vodka
• 20 ml fresh lemon juice
• 15 ml Luxardo maraschino liqueur
• 10 ml simple syrup
• 2 dashes Angostura bitters
• 1 egg white

Method

1. Add all ingredients to a cocktail shaker without ice.
2. Dry shake vigorously for 10 seconds to emulsify the egg white.
3. Add a large handful of ice to the shaker.
4. Shake vigorously for 12-15 seconds until well-chilled.
5. Double strain into the prepared glass.

Serve in a chilled coupe glass. Garnish with a single candied mint leaf positioned on the surface of the foam, accompanied by a thin lemon twist draped over the rim. Top the foam with a light dusting of edible pearl dust for a luminous finish.