A cocktail of contrasts by Alejandro Sebastián, featuring the heat of fresh ginger and the sweetness of mango puree.
INGREDIENTS:
40 ml Nordés gin
25 ml mango puree
15 ml lime juice
15 ml egg white
Ginger beer
1 slice of fresh ginger, for garnish
PREPARATION:
Set aside a champagne flute to chill and add the Nordés, mango puree, lime juice and egg white to a cocktail shaker.
Shake to emulsify the egg white, add ice and shake again – be gentle, but not too gentle! Double strain and serve in the champagne flute, then top up with ginger beer.
Last but not least, decorate the glass with a slice of ginger. Enjoy!
