Above: Max Venning © Rebecca Dickson | Featured: Pisco Sour © Charlie McKay
For the Jasmine Vodka
Ingredients
- 5g Jasmine tea
- 100ml vodka
Method
- Infuse the Jasmine tea in the vodka for 30 minutes at room temperature.
- Strain and set aside.
For the Vine Leaf Poire
Ingredients
- 5g dried vine leaf
- 100ml Poire liqueur
Method
- Infuse the dried vine leaf in the Poire liqueur for 30 minutes at room temperature.
- Strain and set aside.
For the Pisco Sour
Ingredients
- 28ml El Gobernador Pisco
- 5ml Pelee ice wine
- 2.5ml Jasmine vodka (from above)
- 5ml vine leaf Merlet Poire liqueur (from above)
- 15ml Gomme
- 2g honey
- 20ml lemon juice
- 20ml egg white
Method
- Mix all the ingredients together in a tin and dry shake.
- Then wet shake for 30 seconds, and fine strain into a chilled coupe.
- Garnish with a blend of freeze-dried raspberries and bee pollen.
Recipe courtesy of Max and Noel Venning of Three Sheets London.
THREE SHEETS
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