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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