A cocktail of contrasts by Alejandro Sebastián, featuring the heat of fresh ginger and the sweetness of mango puree.
40 ml Nordés gin
25 ml mango puree
15 ml lime juice
15 ml egg white
1 slice of fresh ginger, for garnish
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!