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
★
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