Recipe
- 1 1/2 ounces Matcha & Pisco Porton infusion (infusion = 5 grams matcha team powder & bottle of Pisco)
- 1/2 ounce orange curacao
- 1/2 ounce pineapple & tarragon syrup (1 quart simple syrup / 17 ounce diced pineapple / 1 ounce tarragon – boiled, reduced, cooled, strained)
- 1 ounce lemon juice
- 1 Egg White
Put the ingredients into an empty cocktail shaker (no ice) and shake well. Then add a few ice cubes in and shake again. Put a strainer over a coupe glass, and strain the mixture through it into the coupe glass (this is called double-straining – using both the cocktail shaker’s strainer and an additional one to ensure nothing but liquid gets through).
