Cocktail of the month: Little Tipple

Our bar team say goodbye to our Manager for the last two years, Timea Kerekes, with a cocktail dedicated especially to her.

You’ll need: a Boston shaker, a Hawthorne strainer, a fine strainer and a coupe glass.

Ingredients

20ml Koko Kanu
30ml Chambord
12.5ml sugar syrup
½ lime
Egg white
Garnish: viola flowers

Method

– Chill a coupe glass with crushed ice.
– Add all of the ingredients to a Boston shaker and dry shake (without ice). This is to help combine the egg white.
– Add ice cubed and shake until the tin frosts over.
– Discard the crushed ice in the coupe glass.
– Double strain in the cocktail and garnish with viola flowers.