SEASON OF THE WITCH

Season of the Witch image

Provided by Food.com

Time 10m

Yield 1 serving(s)

Number Of Ingredients 13

1 1/4 ounces linie aquavit
3/8 ounce giffard's rhubarb liqueur
1 ounce fruit, cordial Carrot-Sarsaparilla recipe below
1/2 ounce lemon juice
1/2 ounce heavy cream
3/4 ounce egg white
2 dashes absinthe into eggshells
2 dashes angostura bitters into eggshells
1 star anise inside eggshells
1 emptied eggshells
500 g hot water, infused with 3 tablespoons of dried sarsaparilla root for 30 minutes, then strained onto 500 grams o
1 ounce carrot juice
1/2 ounce sarsaparilla syrup

Steps:

Egg Shell:.
Carefully crack the egg 1/3 from the top to create a hole to release the yolk and whites into a bowl.
Rinse off cracked egg shell and soak in a solution of 2 tablespoons of white wine vinegar and 1 quart of warm water to sanitize.
Rinse and peel out inner membrane of egg shell for garnish use.
Cocktail Directions:.
Shake ingredients in shaker with 1 Kold Draft ice cube for 3-5 minutes until ice has fully diluted into liquid (when you no longer hear the ice shaking around).
Pour contents into chilled Collins glass, then top with tonic water and soda.
Garnish carefully with cracked egg shell filled with star anise and dashes of bitters and absinthe, and light with match or lighter so it smokes gently.

Nutrition Facts : Calories 110.3, Fat 5.6, SaturatedFat 3.5, Cholesterol 20.4, Sodium 63.2, Carbohydrate 12.9, Fiber 0.3, Sugar 4.7, Protein 3