Smooth and creamy.


20 ml vodka
40 ml Pommeau de Normandie
50 ml lemon juice
30 ml rosemary syrup
1 egg white

Place all ingredients in a shaker and shake well - without ice cubes - to emulsify the egg white.
Then add the ice cubes and shake well again.
Pour into a glass without ice, garnish with a sprig of rosemary and a lemon peel.


"Tranché" (Rouen)

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