Season Of The Witch

• 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
• Sarsaparilla Syrup
• 500 g hot water, infused with 3 tablespoons of dried sarsaparilla root for 30 minutes, then strained onto 500 grams o
• Carrot-Sarsaparilla Cordial
• 1 ounce carrot juice
• 1/2 ounce sarsaparilla syrup

1. Egg Shell:
2. Carefully crack the egg 1/3 from the top to create a hole to release the yolk and whites into a bowl.
3. 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.
4. Rinse and peel out inner membrane of egg shell for garnish use.
5. Cocktail Directions:
6. 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).
7. Pour contents into chilled Collins glass, then top with tonic water and soda.
8. 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.

aquavit, giffards rhubarb, sarsaparilla, lemon juice, heavy cream, egg white, bitters, anise inside eggshells, emptied eggshells, sarsaparilla syrup, carrot, carrot juice, sarsaparilla syrup

Taken from www.food.com/recipe/season-of-the-witch-537278 (may not work)