Alchemist’s take on the creme egg, “Eggtini”
22.5ml Absolut vanilla vodka
15ml fresh lime juice
90ml white chocolate foam
22.5ml apple juice
10ml Marie Brizard vanilla syrup
Chocolate dust (cocoa powder)
For the mango ice ball
Ice ball (orchid ball size)
Foam canister (or substitute with 10ml white choc syrup and 80ml double cream)
Ice ball mould
Mix mango syrup and orange juice to taste, add to ice ball and freeze overnight.
Dust the rim of a rocks glass with cocoa powder.
Put the rest of the ingredients into a Boston glass with cubed ice. Secure tin and shake for 30 seconds. Strain using a hawthorn strainer then sieve through a fine strainer to ensure no ice chips make it into the drink.
Add the mango ice ball and serve immediately.