20ml Teisseire Pistachio syrup
40ml Bombay Sapphire Gin
20ml lemon juice
15ml Pierre Ferrand Dry Curacao
15ml egg white
Add all ingredients to a shaker except the egg whites.
Shake well with ice, strain into a second tin, add egg white,
discard the ice and dry shake (without ice).
Garnish with a line of pistachio sugar. Brulee sugar brieftly until
it begins to puff up and melt