- A recipe by Jennifer LE NECHET
Sugar Syrup
Ingrédients
Sugar – 1 kg
Water- 75 cl
Put the sugar and water in a saucepan and stir until sugar
is dissolved and liquid is clear.
Boil for approx. 5 min.
Let cool, then pour into a bottle and seal tightly with a lid.
Préparation
Ingrédients
Whisky – 4.5 cl
Fresh lemon juice – 2 cl
Sugar Syrup – 2 cl
Bergamot frozen puree – 2 cl
Angostura bitter – 3 dashes
Egg white – 3 cl
Add all ingredients to a shaker and dry shake (without ice). Add ice cubes, shake again, and strain into the glass using a cocktail strainer.
Jennifer Le Nechet is an exceptional French bartender, recognized for her talent and creativity in the world of mixology.
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