By Alessio Zenaro, creator of the cocktail: “This is a Ramos-style cocktail. Mix the ingredients in a siphon, previously chilled. After pouring the cocktail into the glass, put the glass back in the fridge for 3 minutes: the cold helps the foam and liquid separate, and the cream also evolves.”
Ingredients
40ml Calvados VS 10ml Gin 25ml biscuit syrup 20ml verjuice 25ml cream (min 30% fat) 15ml egg white
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