Bols on Parade

Adapted by StarChefs.com
May 2014
Yield: 1 cocktail

INGREDIENTS:

1 ounce Bols Genever
1 ounce Tío Pepe fino Sherry
¾ ounce lemon juice
¾ ounce pistachio-lavender orgeat
½ ounce egg white
Angostura bitters

METHOD:

In a cocktail shaker, combine all ingredients and dry shake. Add ice, shake again, and strain through a fine strainer into a coupe. Atomize with Angostura bitters.

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