The Blossom Ramos

By Pierre D'Haeseleer

  • 60 ml The Botanist
  • 15 ml Lime
  • 15 ml Lemon Juice
  • 20 ml Syrup made with Magnolia flowers
  • 1 Egg white
  • 30 ml Rich Cream


Reverse dry shake to keep the foam (no ice in shaker). Strain. Garnish with Magnolia petals and red currant flowers.

Foraging notes:

Using Magnolia and Red currrant flowers foraged on Islay