A sweet delight for a summer's day. Combining beautiful fruity flavours with our very own birch and elderflower spirit. Recipe kindly provided to us by Jack from Scottish Mixology.
Muddle the melon into a purée and pour in the rest of the ingredients to a shaker. Add the egg white and shake for 2-3 minutes without ice until the egg is thoroughly emulsified. Add ice and shake again for 2-3 minutes. Finally pour into a glass and garnish with a slice of pear.
Making the Pear Liqueur
Cut up some pears into small cubes. Put all the pieces into a glass jar. Use 1/2tbsp of caster sugar for each pear. Cover with choice of gin. Leave for a week in a dark cupboard, shaking everyday. At the end of the week, taste it and determine if more sugar is needed. Strain through a sieve into a sterile jar. Keep in the fridge for further use.
Honey
Combine honey with 1tsp of hot water and stir into a syrup. Leave to cool before use (essential otherwise you risk cooking the egg)
Ingredients:
- 50ml highland boundary birch and elderflower spirit
- 30ml pear liqueur
- 5-6 pieces Galia melon (inch cubes)
- 1 tsp honey
- Whites of 1 egg
- 15ml lemon juice