Prepare the sherbet. Add 2 oz of sherbet, an egg white and all the remaining ingredients in a shaker. Add some ice and shake vigorously for a few seconds. Strain and serve in a coupe glass. Garnish with a slice of clementine and sage leaf.
*Clementine and sage sherbet:
Bring water to a boil with sugar, clementines cut in pieces, sage leaves, cloves and a cinammon stick until the clementines break down.
In the last decade or so, practitioners of a new profession have been stirring things up on the bar scene. Mixologists use artisty and science to create interesting and original beverages.