POLLO DIABLO

POLLO DIABLO

Ingredients

  • 30 ml Noyau de Poissy Blanc - 40%
  • 20 ml gin 
  • 15 ml fresh lime juice
  • 5 ml VEDRENNE Cane Sugar Syrup
  • 50 ml egg white
  • Chili pepper powder

Method

  • Shake all the ingredient except the pepper with ice, then without ice. Strain into a cocktail glass, garnish with a line of chili pepper power.
Difficulty